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BEST Plant-based Pâté

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


  • 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


  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!