Vegan Pâté
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Course
Appetizer
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Cuisine
Vietnamese
Vegan Pâté
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup sunflower seeds roasted
- 2 cups water boiling
- 2 tsp vegetable oil
- 1/2 cup shallot minced; approx. 85 g (~5 shallots
- 4 cloves garlic minced; 8 g
- 2 cups cremini mushroom washed and finely sliced; approx. 300 g
- 1 tbsp tomato paste 10 g
- 1/2 tsp paprika
- 1 tbsp soy sauce 15 mL
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
- 2 tbsp vegan butter
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)
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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