2 227g packages of Traditional Fontaine Santé Végépâté
1 clove of garlic, finely chopped
½ tsp of freshly grated ginger
4 tbsp of breadcrumbs
¼ tsp of toasted sesame oil
1 ½ tbsp of canola oil
½ onion, finely chopped
4 gloves of garlic, finely chopped
4 tbsp of balsamic vinegar
¼ cup of honey
2 tbsp of soya sauce
1 pinch of salt
2 tsp of freshly grated ginger
½ tsp of toasted sesame oil
1 fresh green onion, cut into wedges
2 tbsp of toasted sesame seeds
Combine all the ingredients for the Végépâté Balls in a food processor and mix until it forms a compact ball, about 1 minute. Form small balls of 2 cm (about 30) with the mixture.
Prepare the ingredients for the sauce. In a non-stick skillet heat the canola oil over medium heat. Brown the végépâté balls in small groups for even cooking, browning lightly for 2-3 minutes. Set aside.
In the same skillet over low heat, add onions and garlic cook for 2 minutes. Add all the sauce ingredients except the sesame oil, cook for 3 minutes. Add the sesame oil, gently add the browned végépâté balls and coat with the sauce. Cook for 1 minutes and place on a serving tray.
Garnish each Végépâté ball with toasted sesame seeds and green onions. Serve warm or at room temperature.