How to make vegetarian jelly meat – simple vegetarian pate for Tet holiday

How to Make Vegetarian Cold Meat – Pate

• 1

  Prepare the Ingredients

  Peel the carrot, wash it clean, and slice it into thin pieces about 0.5 cm thick, shaping them into flowers for a more eye-catching presentation.

  Soak the wood ear mushrooms in hot water for about 30 minutes to let them expand, then wash them thoroughly to remove dirt, squeeze them dry, and cut them into thin, long strips. Tear the oyster mushrooms into 2 – 3 bite-sized pieces, while cutting the shiitake mushrooms into small pieces.

  

  

  
• 2

  Stir-fry the filling

  Heat a pan on the stove with 3 tablespoons of cooking oil, sauté the onion until fragrant, then add all the prepared vegetables to the pan. Add 2 tablespoons of rice flour, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 tablespoon of vegetarian seasoning, and 1/2 tablespoon of pepper, then stir well to absorb the spices. Cook the filling for about 5 – 10 minutes, then turn off the heat.

  

  
• 3

  Cook the jelly

  Add 500ml of water and 7gr of jelly powder to a large pot, stir well and soak for about 15 minutes. Put the jelly mixture on the stove over medium heat, stirring continuously to prevent lumps. After about 5 minutes of boiling, reduce the heat and stir for another 1 – 2 minutes to prevent bubbles from forming.

  
• 4

  Pour into the mold

  Arrange all the ingredients in a bowl, placing the carrot slices at the bottom for aesthetics, and the vegetables and mushrooms on top. Then continue to pour the jelly mixture into the bowl and let it cool, then place it in the freezer for 30 minutes.

  

  

  
• 5

  Finished Product

  So we have a delicious vegetarian jelly-meat pâté with rich flavor from various mushrooms. Hope this dish will help you enjoy wonderful meals with your family during the festive season.