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 the sunflower seeds for 15 minutes in boiling water
2. Cook the minced shallots in vegetable oil until translucent. Add minced garlic and cook until fragrant
3. Add mushrooms and cook until browned. Add tomato paste and paprika and stir to coat. Cook for another minute or so and remove from heat.
4. In a food processor or a high speed blender, add the drained sunflower seeds, mushroom/onion mixture, white pepper, soy sauce, salt, and vegan butter and blend until smooth. Scrape down the sides until everything is well blended. For a smoother product, put the mixture through a fine metal sieve before service.
5. Serve on banh mi, baguette, or crackers. Keeps 3-4 days in the refrigerator