Zero-waste baked buckwheat-beet pâté with sauerkraut and plum-apple glaze - photo 1
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Zero-waste baked buckwheat-beet pâté with sauerkraut and plum-apple glaze

Pikantne Plant-based cuisine Main dishes 120 min Medium 7 wyświetleń ~26.06 PLN - (0)
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Description

Vegan, winter, and zero-waste pâté made from buckwheat, roasted beets, and forest mushrooms, served with caramelized sauerkraut and a thick plum-apple glaze. The recipe uses whole vegetables: the flesh and nutritious peels (from which you can make crispy chips), mushroom stems, and juices leftover from roasting, minimizing waste. The dish has a deep, earthy sweetness from the beet, a nutty flavor from the buckwheat, and umami from the forest mushrooms, while the sweet-sour glaze and fermented cabbage balance the richness of the pâté. Great as a main dish for a winter lunch or a festive plant-based table; pairs well with a tangy plant-based yogurt sauce or pickled cucumber.

Ingredients Used

Ingredients (18)

Servings:
6
  • raw buckwheat groats 240 g
  • Beets (raw) 600 g
  • Mixed forest mushrooms (fresh) 200 g
  • Sauerkraut 300 g
  • Potato (cooked, mashed) 200 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Rapeseed oil 30 g
  • Wheat flour 30 g
  • Apple cider vinegar 15 ml
  • Dried plums 12.5 szt.
  • Apple 1.1 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Apple peels (for chips) 30 g
  • Smoked paprika 1 łyżeczka
  • Walnuts 50 g
💰 Szacowany koszt dania: ~26.06 PLN (4.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and zero-waste

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly with a brush. Peel 30 g of apple skin and set it aside for the chips. Peel the apple and cut the flesh into quarters. Clean the mushrooms — scrape off any bruised spots and dirt with a brush; if they are very wet, lay them on a kitchen towel to dry slightly.

Ingredients: Beets (raw), Apple, Mixed forest mushrooms (fresh), Apple peels (for chips)
Tools: peeler, cutting board, mushroom knife. Use gloves or a towel to hold the beets while peeling to avoid staining your hands. Common mistake: peeling beets before roasting — the skin protects the flesh and can be used later as chips.

Pâté - roasting beets and sautéing

2

Wrap the beets in aluminum foil or place them in a covered baking dish and bake for 45-60 minutes at 200°C, until a skewer goes smoothly into the largest beet — this is a sign that they are soft. Once removed, let them cool to a temperature that you can touch, then peel the skin off (you can save it for chips) and cut the beets into larger pieces. Meanwhile, heat 15 g of rapeseed oil in a large skillet, add finely chopped onion (150 g) and sauté for 6-8 minutes over medium heat until golden and soft. Add diced mushrooms (200 g) and sauté for another 6-8 minutes, until most of the moisture evaporates. Finally, add crushed garlic (15 g) and sauté for 30 seconds.

Ingredients: Beets (raw), Onion, Mixed forest mushrooms (fresh), Garlic, Rapeseed oil
Tools: a baking dish or tray, knife, frying pan 26-28 cm. Note: beets vary in size — check for softness with a stick every 10 minutes after 40 minutes. Do not burn the onions — set the heat not too high and stir every minute.

Pâté - cooking the groats

3

In the meantime, cook the buckwheat (240 g): bring 480 ml of water to a boil in a pot (ratio 1:2). Add the buckwheat, a pinch of salt (1 g), cover, and cook on low heat for 12-15 minutes, until the water is absorbed. After removing from heat, let it sit covered for 8 minutes, then fluff with a fork. The cooked buckwheat should be soft but with a noticeable grain structure.

Ingredients: raw buckwheat groats, Salt
Use a pot with a lid that has a diameter of 16-18 cm. If the groats are hard after 15 minutes, add 2-3 tablespoons of boiling water and continue for another 2-3 minutes. A common mistake is rinsing the groats with warm water — always use cold water for rinsing.

Pâté - blending and checking the consistency

4

In a large bowl, place the cooked buckwheat (240 g), add the chopped roasted beets (about 450 g after peeling; save 150 g of the skins for chips), sautéed mushrooms with onion, mashed potato (200 g), and 30 g of wheat flour. Blend on low speed with an immersion blender or process in a food processor using the pulse mode: you want to keep some chunks — the mixture should be thick and pliable, able to be shaped, but not completely smooth. If the mixture is too loose, add another 10-15 g of flour or a bit of ground nuts (optional).

Ingredients: raw buckwheat groats, Beets (raw), Mixed forest mushrooms (fresh), Potato (cooked, mashed), Wheat flour
Use an immersion blender or food processor. Blend in short pulses (3–5 seconds) to avoid making a paste. Key moment: after forming, the ball of the mixture should hold its shape, not crumble, and not be very wet. If it is too dry, add 1-2 tablespoons of water or oil; if too wet, add flour.

Pâté - seasoning and accompaniments

5

Season the mixture with salt (2 g out of 3 g) and pepper (1 g out of 2 g pinch), and mix thoroughly. Taste a small piece raw — the flavors will be more intense after baking, so don't overdo it with the salt. If you're using smoked paprika (optional), add it now. If you like, add chopped walnuts (50 g) for texture.

Ingredients: Salt, Black pepper, Smoked paprika, Walnuts
Tools: wooden spoon or silicone spatula. Mistake: adding all the salt at once — it's better to season in two stages (before and after baking) to avoid over-salting.

Pâté - shaping and baking

6

Prepare a loaf pan measuring about 25 x 12 cm: line it with baking paper. Transfer the mixture to the pan, press it down with a spoon, and smooth the top with a damp hand or a flat spoon. Bake at 180°C (preheated) for 40-50 minutes — the top should be nicely browned, and a toothpick inserted in the center should come out almost dry (a few moist crumbs are OK). After removing, let it cool in the pan for 15 minutes, then take it out and cool on a rack to room temperature, allowing the mixture to "set."

Ingredients: Wheat flour, Rapeseed oil
Use a loaf pan or a heatproof dish. If the top browns too much, cover it with aluminum foil after 25 minutes. Do not slice the pâté while it's hot — it slices better when cooled.

Plum-Apple Glaze

7

In a small saucepan, add chopped dried plums (100 g) and the flesh of an apple (about 170 g after peeling), add 15 g of apple cider vinegar and 1 tablespoon of water. Cook over low heat for 12-15 minutes until the fruit breaks down. Blend with an immersion blender until smooth and thick. If it is too sour, add 1 teaspoon of sugar or honey (optional for the non-vegan version). It should be thick, shiny, and slightly sticky.

Ingredients: Dried plums, Apple, Apple cider vinegar
Tools: small saucepan, hand blender. Error: too high temperatures — the glaze may burn. Cook gently and stir every 2-3 minutes.

Pickled Mushrooms

8

In a medium skillet, heat 15 g of oil, add the drained sauerkraut (300 g). Sauté over medium heat for 6-8 minutes until it starts to soften and lose excess juice. Add the previously sautéed mushroom pieces (about 80 g) and cook for another 4-5 minutes. Pour in 1 tablespoon of apple cider vinegar (15 g) and 1 tablespoon of water, and simmer for 3-4 minutes. Taste and season with salt/pepper to your liking.

Ingredients: Sauerkraut, Mixed forest mushrooms (fresh), Rapeseed oil, Apple cider vinegar
Use a wide pan for better evaporation. A common mistake: stewing cabbage without draining — excess liquid will make the dish watery.

Apple and Beetroot Peel Chips

9

Preheat the oven to 120°C (fan mode if you have it). Arrange the beet peels (about 150 g of peels after peeling) and apple peels (30 g) on a baking sheet lined with parchment paper. Drizzle with a little oil (5 g) and lightly salt (1 g). Bake for 40-60 minutes until they become crispy: after 30 minutes, check every 10 minutes to avoid burning — the chips will be ready when they are completely dry and will crunch when cooled.

Ingredients: Apple peels (for chips), Beets (raw), Rapeseed oil, Salt
Tools: baking tray, parchment paper. Mistake: baking at too high a temperature — the peels will burn faster than they dry. Better to have a long, low time.

Finishing and serving

10

Before serving, heat the pâté in the oven for 10 minutes at 160°C, then remove and spread a layer of plum-apple glaze on top (2-3 tablespoons). Cut into slices about 1.5 cm thick. On a plate, arrange a portion of the pâté, next to it place warm cabbage with mushrooms and garnish with chips made from peels. Sprinkle with fresh parsley (chopped) and, if using, caramelized walnuts.

Ingredients: Parsley, Dried plums, Sauerkraut, Apple peels (for chips), Walnuts
Tools: sharp knife for slicing and wide spatula. Error: slicing cold pâté — if the pâté is too cold, warm it up for 5-10 minutes to make it easier to slice, but do not heat it for too long.

Final tips

11

If you want to prepare the pâté in advance: bake it the day before, store it in the refrigerator wrapped in foil or in an airtight container. Before serving, reheat it as in step 10. Leftover cabbage and glaze taste great the next day — use them for sandwiches or as a side dish with groats.

Ingredients: Sauerkraut, Dried plums
Prepare the portions in advance if you are serving it at a gathering. A common mistake: storing at a high temperature — keep the pâté and cabbage in the fridge for 3-4 days.

Fun Fact

💡

Buckwheat has a long history in Poland — it was one of the staple grains on peasant tables. The combination of buckwheat with beetroot and mushrooms is a modern, plant-based interpretation of the earthy flavors of Polish winter caves and forests.

Best for

zimowy obiad wegańska wigilia przyjęcie zero-waste

Tips

🍽️ Serving

Serve the pâté slightly warm with a sprinkle of fresh herbs and a thin layer of glaze. For contrast, serve a slice of pickled cucumber or a tablespoon of plant-based yogurt with dill. It pairs well with rye bread and pickles.

🥡 Storage

Store in the refrigerator in an airtight container for 3-4 days. Frozen pâté in pieces lasts up to 3 months — thaw in the refrigerator overnight. Keep the glaze separately in a jar in the refrigerator for up to 7 days. Potato peel chips are best stored in a dry, sealed container for up to 3 days; otherwise, they lose their crunch.

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