Vegan Carrot and Parsnip Pate

Preparation time: 2mins Cooking time: 10mins


Claudron Foods make an excellent roasted carrot and parsnip pate that I thought I'd reproduce, only instead of real cream cheese I've used a vegan substitute. You're welcome to use cream cheese if you prefer, but I recommend you use one with herbs.


  • 1 large carrot - peeled and grated
  • 1 large parsnip - peeled and grated
  • Half an onion - finely chopped
  • 1 clove of garlic - crushed
  • A little olive oil
  • Half a teaspoon of curry powder (I used garam massala and that worked well, but use your favourite flavour)
  • 80g tofutti with herbs and chives


Heat a little olive oil in a saucepan and add the chopped onion and garlic. Stir until the onion becomes transluscent and then add grated carrot and parsnip. Stir and then pour in a few cups of water. depending on how deep your saucepan is the water should not quite cover the vegetables. Bring to the boil and add the curry powder. Allow to boil uncovered so that the water reduces. Ten minutes later the pan should be free from liquid and the vegetables cooked. Allow to cool slightly before adding tofutti/cream cheese and then blend. Store in a sealed container and leave overnight so the pate can solidify slightly. Can be kept for around 4 days. Great for a sandwich filling or as a dip with vegetable crudite.

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