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vegan pate on a black and white tablecloth with pickled carrots and daikon and a pothos
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Vegan Pâté

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizers & Sides
Cuisine: Vietnamese
Author: Lisa Le

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

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)