Vegan Pâté en Croûte (French Terrine Pie)

Instructions

Bologna

Blend the tofu. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a blender. Blend on high speed for 30-50 seconds or until smooth. It should look like a thick cream.
Combine with the gluten. Next, transfer the blended tofu cream to a stand mixer and add the vital wheat gluten. Mix using a wooden spoon or spatula until well combined.
Wrap it. Shape the mixture into a log of about 4.5 inches (11.5 cm) long. Wrap it in a layer of parchment paper. Then, wrap the log very tightly in one layer of aluminum wrap. Wrap it one more time with another layer of aluminum wrap. This will prevent the bologna from expanding.
Arrange a steamer. Bring a large pot of water to a boil and place a steamer basket on top. You can use a bamboo or stainless steel steamer basket.
Steam. Place the bologna into the steamer and cover with the lid. Steam for 1 hour and 30 minutes. Check the water level after 30-40 minutes and add more if needed. There should always be at least 1/2 inch (1.3 cm) of water in the pot.
Let cool completely. After steaming, remove the bologna from the steamer and let it cool for at least 1 hour before unwrapping it. Then, wrap it with plastic wrap and transfer it to the refrigerator.

Pie Crust

Mix into a dough. Add the softened vegan butter, flour, salt, and water to the bowl of a stand mixer fitted with the beater attachment. Knead on low speed for 30-60 seconds or until it forms a smooth dough. If the dough appears too dry, add more water, one tablespoon at a time, until it forms a firm but not crumbly dough. Shape into a ball and flatten into a thick disc.
Refrigerate. Wrap the disc with plastic wrap and refrigerate for at least 4 hours or overnight.

"Meat" Filling

Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic. Sauté for 2-3 minutes.
Cook the mushrooms. Add the sliced mushrooms and sauté for another 5 minutes.
Deglaze. Next, deglaze the pan with the white vinegar and cognac. Cook for another 3-4 minutes.
Season. Add the salt, sugar, black pepper, nutmeg, and chopped parsley. Toss to combine and cook for an additional 3-4 minutes. Remove from the heat and set aside.
Blend the cashews. Add the raw cashews to a blender and process for 10-15 seconds or until they form a fine meal.
Add the mushrooms. Add the seasoned mushrooms to the blender. Next, pour in the melted vegan butter and the red food coloring.
Blend. Blend on high speed for about 10 seconds, or until the mixture forms a thick paste. It doesn’t have to be completely smooth. It’s okay if it appears a bit chunky. Transfer to a large mixing bowl.
Mix with the flour and gluten. Add the flour and vital wheat gluten and mix using a wooden spoon or spatula until the flour is well incorporated.
Incorporate the add-ins. Next, add the diced bologna (only 1/2 cup diced), pistachios, and rehydrated wood ear mushrooms if using. Stir to incorporate the add-ins evenly into the mixture. Set aside.

Assemble

Preheat the oven to 350 °F (175°C).
Prepare a baking pan. Slightly grease a mini loaf pan of 6×3.5 inches (15×9 cm) with butter and line it with parchment paper.
Line it with the crust. Take 2/3 of the pie crust and flatten it into a thickness of about 1/4 inch (0.6 mm). Next, line it into the prepared baking pan, letting about 1 inch (2.5 cm) hang over the edges. Use your fingers to press the dough firmly into the corners to ensure a well-sealed base.
Add the filling. Transfer the filling into the pan and gently press it to ensure there are no air bubbles trapped inside.
Top with the crust. Roll out the remaining third of the dough into a long, rectangular shape. It should roughly match the size of the pan and be slightly larger. Using your fingers, gently brush the dough that hangs over the edges of the pan with water. Next, place the rectangle of dough on top and seal it by pressing with your fingers. Trim the excess using a pair of scissors. Flute the edges with the back of a paring knife.
Use a knife to make 3-4 holes in the center of the top crust. This will allow the steam to escape.
Cover with foil. Very loosely cover the loaf pan with aluminum foil, ensuring that the foil doesn’t touch the top of the dough.
Bake covered. Bake for 30 minutes covered, and then remove the aluminum foil. Brush the top of the pâté en croûte with sweetened plant-based milk (or 1 tablespoon of unsweetened milk mixed with 1/2 teaspoon of maple syrup). This will give your pâté a beautiful, golden-brown crust.
Bake uncovered. Finally, bake uncovered for about 50 minutes or until the crust is firm and golden brown.
Let it cool. Allow the pâté to cool for at least 2 hours at room temperature before transferring to the refrigerator. Before attempting to slice the pâté, refrigerate it for at least 8 hours or overnight.

Vegan Pâté en Croûte (French Terrine Pie)

Ingredients

Bologna

Pie Crust

"Meat" Filling

Add-ins

Instructions

Bologna

Pie Crust

"Meat" Filling

Assemble

Notes

Chill the pie crust before using.

Decorate it!

Refrigerate overnight before slicing.

Cut it into thick slices.

Use leftovers.