Vegan Pâté

Ingredients

• 1 C roasted sunflower seeds
• 2 C boiling water
• 2 tsp vegetable oil
• 85 g shallots (~5 shallots), minced
• 8 g garlic, minced
• 300 g cremini mushrooms, washed and finely sliced
• 10 g tomato paste
• ½ tsp paprika
• 15 ml soy sauce
• ¼ tsp white pepper
• ½ tsp kosher salt
• 2 tbs vegan butter

Directions

1. Soak Seeds: Soak sunflower seeds in boiling water 15 minutes, then drain well.
2. Cook Aromatics: Heat vegetable oil in a pan and cook minced shallots until translucent. Add garlic and cook until fragrant.
3. Cook Mushrooms: Add mushrooms and cook until browned. Stir in tomato paste and paprika; cook ~1 minute, then remove from heat.
4. Blend: In a food processor or high-speed blender, combine drained sunflower seeds, mushroom-onion mixture, white pepper, soy sauce, salt, and vegan butter. Blend until smooth, scraping down sides as needed.
5. Refine (Optional): For a smoother texture, pass the mixture through a fine metal sieve.
6. Serve & Store: Serve on bánh mì, baguette, or crackers. Store refrigerated 3-4 days.

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