Vegan Pâté

Name: Vegan Pâté
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup roasted sunflower seeds; 2 cups boiling water; 2 tsp vegetable oil; 1/2 cup 85 g shallots (~5 shallots), minced; 4 cloves 8 g garlic, minced; 2 cups ~300 g cremini mushrooms, washed and finely sliced; 1 tbsp 10 g tomato paste; 1/2 tsp paprika; 1 tbsp 15 mL soy sauce; 1/4 tsp white pepper; 1/2 tsp kosher salt; 2 tbsp vegan butter

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Course
Appetizer
Cuisine
Vietnamese

Vegan Pâté

Joseph Taylor

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Bring something special to the table with this well-loved recipe.

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Ingredients

1 cup roasted sunflower seeds
2 cups boiling water
2 tsp vegetable oil
1/2 cup 85 g shallots (~5 shallots), minced
4 cloves 8 g garlic, minced
2 cups ~300 g cremini mushrooms, washed and finely sliced
1 tbsp 10 g tomato paste
1/2 tsp paprika
1 tbsp 15 mL soy sauce
1/4 tsp white pepper
1/2 tsp kosher salt
2 tbsp vegan butter

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Instructions

First soak the sunflower seeds for about 15 minutes in boiling water. Let them sit while you prepare the rest of the ingredients.
In a pan, cook the minced shallots with vegetable oil until translucent. Add minced garlic, and stir and cook until fragrant.
Add mushrooms and cook until browned (a lot of moisture will be cooked out). Add tomato paste and paprika and stir to coat. Cook for another minute or so and remove from heat.
In a food processor or a high speed blender (it'd be smoother in the blender), add the drained sunflower seeds, mushroom/onion mixture, white pepper, soy sauce, salt, and vegan butter and blend until everything is smooth. Scrape down the sides until everything is well blended.
Serve on banh mi, with baguette, crackers, or whatever you fancy :) (It keeps for about 3-4 days in the fridge)