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

Directions

• 1. 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.
• 2. Add chopped mushrooms, toss to coat and let them marinate for 10 mins.
• 3. 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.
• 4. To your frying pan, add sun-dried tomatoes, chopped carrot, mushrooms and broth mixture leftover to the onion mixture.
• 5. Reduce heat and simmer for 15 mins or until carrots are tender, and the liquid has evaporated.
• 6. 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.
• 7. 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.
• 8. 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.
• 9. 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.

Nutrition