Best Vegan Pate
Prep time
Cook time
Total time
A vegan pate recipe that brings elegance & flavour to your table! This 30-mins vegan mushroom pate is so tasty it'll impress anyone!
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6 as an appetizer
Ingredients
- 1 cup chopped mushrooms (I used cremini)
- 2 cups sliced mushrooms (I used Portobello)
- 2 tbsp olive oil
- 1 tsp apple cider vinegar, white wine vinegar or lemon juice
- 1 tbsp soy sauce or Tamari (for gluten-free)
- ½ tsp rosemary, dried
- ½ cup vegetable broth or no-beef broth
- ½ cooking onion, chopped
- 1 clove garlic, minced
- 1 sun-dried tomato, chopped
- 1 carrot, peeled and chopped
- ½ cup sunflower seeds
- 2 tsp corn starch or potato starch
- ½ tsp Vegemite
- ½ tbsp Nutritional yeast
- ¼ tsp liquid smoke
- ¼ tsp pepper
- 1 tsp sea salt
- Handful fresh parsley, chopped
- 1 baguette, sliced or crackers
Instructions
- In a large mixing bowl, add 1 tbsp olive oil, 1 tsp of apple cider vinegar or lemon juice, 1 tbsp tamari or soy sauce, ½ cup broth of choice, and ½ tsp dried rosemary. Whisk.
- Add chopped mushrooms, toss to coat and let them marinate for 10 mins.
- Meanwhile, in a large pan heat 1 tbsp of olive oil over medium-high heat, and cook chopped onions and garlic until translucent and fragrant, about 3-5 mins.
- To your frying pan, add sun-dried tomatoes, chopped carrot, mushrooms and broth mixture leftover to the onion mixture.
- Reduce heat and simmer for 15 mins or until carrots are tender, and the liquid has evaporated.
- Meanwhile, to a food processor, add sunflower seeds, cornstarch or potato starch, vegemite, nutritional yeast, salt, pepper and liquid smoke. Blend & pulse until you end up with a paste-like consistency.
- Transfer cooked mushroom mixture to the food processor. Add your fresh parsley. Pulse to combine with the paste, about 3-4 times if you want a chunky pate or turn it on fully for a smooth pate.
- Transfer your vegan pate to a container and refrigerate until you're ready to serve. I like to do this a night ahead and allow the flavours to deepen as it sits.
- Serving: You can place this into a dish, or roll with parchment or plastic wrap into a log. Serve with baguette toasts, gherkins, vegan cheeses, and jelly or chutneys.
Notes
TIPS:
- You can make this at least 3 days ahead.
- If you have the time, try baking it in a small, lined baking dish, covered for 45 mins to deepen the flavours.
- This will keep in the fridge for 3-5 days.
- You can make this at least 3 days ahead.
- If you have the time, try baking it in a small, lined baking dish, covered for 45 mins to deepen the flavours.
- This will keep in the fridge for 3-5 days.
Nutrition Information
Serving size: ⅙th of pate Calories: 132 Fat: 10.7g Carbohydrates: 4.3g Sugar: 2.1g Fiber: 2.1g Protein: 4.1g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/02/11/vegan-pate/