BEST Plant-based Pate Recipe & Video

BEST Plant-based Pate recipe!

By the look &  by the taste, this is literally the best plant-based pate recipe you will find online. I promise you! When I became plant-based, I knew I had to work on making a killer Banh Mi, and for that, I had to come up with a great plant-based pate recipe. And I did!! It is so delicious for a snack or appetizer with fresh bread or crackers. Being plant-based doesn’t mean sacrificing flavors, textures, or even regular food we used to eat. We need to be a bit more creative and find a way without harming other beings.

This pate recipe will last 7 days in a fridge or 3 months in a freezer. Are you ready to start? 🙂

Heat a large skillet over medium heat, add 1 tbsp cooking oil (I’m using avocado oil as always), 1 large roughly diced onion, and 3 cloves chopped garlic. Season with 1/2 tsp salt and pinch of black pepper. Sauté until softened, about 3 to 4 minutes.

Meanwhile, roughly slice 1 lb of shiitake mushrooms. These shiitake mushrooms are the base of our plant-based pate. It’s meaty, silky, and delicious. You can also use baby portobello or button bell mushrooms.

Add mushroom into the skillet and season with 1/2 tsp salt and pinch of black pepper. Sauté until mushrooms softened and there are lots of brown bits on the bottom of the skillet, about 5 to 6 minutes.

Increase heat to high and pour 1/4 cup cognac to deglaze the bottom of the skillet. Cognac gives a beautiful aroma to the pate that I must have for my personal taste. But if you don’t have cognac, you can use whiskey or bourbon. If you don’t consume alcohol in your diet, use water. When alcohol is cooked off, pour 1 cup vegetable stock and handful fresh thyme or 1 to 2 tsp dried thyme. (1 tsp for mild flavor, 2 tsp for more fragrance) Simmer until all of the vegetable stock evaporates, about 7 to 8 minutes. 

Add 3 tbsp soy sauce and cook until everything is combined and there’s no moisture on the bottom of the skillet, about 2 to 3 minutes. Remove from heat, let it slightly cool and remove thyme stems.

Add cooked mushroom mixture and 1 cup pine nuts, walnuts, or pecan in a food processor. Blend until smooth, and this will be a delicious plant-based pate. But to me, it’s something missing. Pate usually has this pinkish color, and even though it’s delicious, the look wasn’t 100% there yet. So if you’re like me, add 2 oz of red beet in a food processor and blend until smooth.

Place plant-based pate in an airtight jar/container and top with coconut butter or your favorite plant-based butter.
This pate will last 7 days in a refrigerator and 3 months in the freezer. Keep it refrigerated & take it out to the kitchen counter 1 hour before use.

Enjoy!

BEST Plant-based Pâté

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5 from 1 review

• Author: Seonkyoung Longest
• Total Time: 20 minutes
• Yield: 20 oz 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp cooking oil
• 1 large onion, diced
• 3 cloves garlic, chopped
• 1 lb shiitake mushrooms or baby portobello mushrooms, roughly sliced
• 4 tbsp cognac, optional
• 1 cup vegetable stock
• Handful fresh thyme or 1 to 2 tsp dried thyme
• 3 tbsp soy sauce
• 1 cup pine nuts, walnuts or pecan
• 2 oz red beet, roughly chopped
• Coconut butter or plant-based butter
• Salt & pepper

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Instructions

1. Heat a large skillet over medium heat, add 1 tbsp cooking oil, onion and garlic. Season with 1/2 tsp salt and pinch of black pepper. Sauté until softened, about 3 to 4 minutes.
2. Add mushroom and season with 1/2 tsp salt and pinch of black pepper. Sauté until mushrooms softened and there are lots of brown bits on bottom of skillet, about 5 to 6 minutes.
3. Increase heat to high and pour cognac to deglaze bottom of skillet. When alcohol is cooked off, pour vegetable stock and thyme. Simmer until all of vegetable stock evaporates, about 7 to 8 minutes.
4. Add soy sauce and cook until everything is combined and there’s no moisture on bottom of skillet, about 2 to 3 minutes. Remove from heat, let it slightly cool and remove thyme stems.
5. Add cooked mushroom mixture, pine nuts and red beet in a food processor and blend until smooth. Place plant-based pate in an airtight jar/container and top with coconut butter. This pate will last 7 days in a refrigerator or 3 months in a freezer. Keep it refrigerated. Enjoy!

• Cook Time: 20 minutes

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