salt, pepper, 1 teaspoon marjoram, 1/2 teaspoon each of nutmeg, cumin (caraway) and ginger
1 tablespoon tomato paste
3 eggs
Preparation
Approximately 24 hours before baking the pâté, soak soy: place in a pot, cover with cold water approximately 10 cm above the level of soy, and let soak.
The next day, drain and add fresh water (in the amount of approximately 5 cm above the level of soy) and bring to boil. Reduce heat and cook covered for approximately 3 hours until tender. Salt at the end.
At this point, add peeled carrot and parsnip grated on a grater with larger holes. Cook for approximately 10 more minutes (this time without a lid to get rid of the remaining water). A few tablespoons of broth may remain.
Remove from heat, add spices, and cool without a lid. Add broken roll and press it into the soy. Let sit until the next day if you have time, or continue preparations after the roll has soaked (approximately 20 minutes) and ingredients have cooled completely.
Grind everything in a food processor or through a meat grinder with the addition of butter or olive oil and tomato paste. Season the mixture with salt and pepper.
Finally, blend with egg yolks. Beat egg whites until stiff and fold carefully into the mixture.
Transfer to a loaf pan lined with parchment paper. Bake without a lid in an oven preheated to 180°C for approximately 45 minutes. Remove, cool, place in refrigerator overnight.
