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Vegan Pate
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Recipe

20 INGREDIENTS • 8 STEPS • 30MINS

Vegan Pate

A vegan pate recipe that brings elegance and flavor to your table! This 30-minutes vegan mushroom pate is so tasty it'll impress anyone; vegans and meat-eaters alike! This vegan spread uses mushrooms and umami ingredients to mimic the texture and flavor of traditional pate but is made with 100% plants.
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The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
A vegan pate recipe that brings elegance and flavor to your table! This 30-minutes vegan mushroom pate is so tasty it'll impress anyone; vegans and meat-eaters alike! This vegan spread uses mushrooms and umami ingredients to mimic the texture and flavor of traditional pate but is made with 100% plants.
30MINS
Total Time
$1.09
Cost Per Serving
Ingredients
Servings
6
US / Metric
Cremini Mushroom
1 cup
Portobello Mushroom
2 cups
Sliced Portobello Mushrooms
Olive Oil
2 Tbsp
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
or White Wine Vinegar or Lemon Juice
Soy Sauce
1 Tbsp
Soy Sauce
or Tamari
Vegetable Broth
1/2 cup
Vegetable Broth
or No-Beef Broth
Onion
1/2
Onion, chopped
Garlic
1 clove
Garlic, minced
Carrot
1
Carrot, peeled, chopped
Sunflower Seeds
1/2 cup
Sunflower Seeds
Corn Starch
1/2 Tbsp
Corn Starch
or Potato Starch
Vegemite
1/2 tsp
Vegemite
Liquid Smoke
1/4 tsp
Sea Salt
1 tsp
Fresh Parsley
1 handful
Fresh Parsley, chopped
Baguette
1
Baguette, sliced
or Crackers
Nutrition Per Serving
VIEW ALL
Calories
282
Fat
11.9 g
Protein
9.5 g
Carbs
35.1 g
Add to plan
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Vegan Pate
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author_avatar
The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/

Author's Notes

You can make this at least 3 days ahead. This will keep in the fridge for 3-5 days.

If you have the time, try baking it in a small, lined baking dish, covered for 45 minutes to deepen the flavors.
Cooking InstructionsHide images
step 1
In a large mixing bowl, add Olive Oil (1 Tbsp), Apple Cider Vinegar (1 tsp), Soy Sauce (1 Tbsp), Vegetable Broth (1/2 cup), and Dried Rosemary (1/2 tsp). Whisk.
step 2
Add Cremini Mushroom (1 cup) and Portobello Mushrooms (2 cups), toss to coat, and let them marinate for 10 minutes.
step 3
Watch Full Video
Tags
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Appetizers
Breakfast
Dairy-Free
Snack
Shellfish-Free
Mushrooms
Vegan
Vegetarian
Quick & Easy
Vegetables
Spreads & Dips
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