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Vegan Mushroom Pâté

Most pâtés start with a base of ground meat and animal fat. Instead, here is a vegan option that is packed with more flavor and vitamins for you to enjoy!

 

MUSHROOM Pâté

¾ cup
Walnuts or pecans (soaked and drained)

1¬Ω cup
Crimini mushrooms

¬Ω cup
Shitake mushrooms

¬Ω cup
Celery (diced fine)

¼ cup
Parsley

3 tbsp.
Red onion (minced)

1 tbsp.
Coconut Aminos, or GF tamari

1 tsp.
Thyme

1 tblsp.
Extra virgin olive oil

1 tsp Coconut vinegar

1¬Ω tblsp.
Nutritional yeast

¾ tsp. Black pepper

A pinch of Cayenne

OPTION
¼ cup Cilantro, fresh (chopped)

1 tblsp.
Water if needed to process

 

 

Chop all ingredients in a food processor. Form into a pate log or into circle mold.

Serve with raw flax or buckwheat crackers, jicama slices, celery and/or carrot sticks

(serves 2-4)

 

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