A happy accident this mushroom pâté came to be. I was working on an extra special post for the holidays and needed to include a quick spread to make it complete. I thought why not make a vegan pâté! I’ve never shared something like that before and it’s truly such a simple combination. You really can’t go wrong with mushrooms and sunflower seeds – quite possibly two of my absolute favorite foods ever. Seriously, I add them to so many things. And sunflower seed butter, OMG YES!!!
Today is all about this 10 ingredient combo of yummy plant-based goodies. You’ll need a food processor or high-speed blender to whiz everything up. I imagine an emersion blender could work too if you transferred everything into a tall but narrow container. Try at your own risk though.
I love that this is oil-free. I’m tired of seeing so many dips and spreads that are full of oil or use oil as the base. I personally do not digest oil easily so I never use it unless I’m baking something special, which in that case it’s coconut oil in small amounts. But hey, if you want to add it by all means add it. If you’re interested in another oil-free spread, you can check out my black bean hummus. I probably make that on a bi-weekly basis for snacking throughout the week. You can’t go wrong with it.
Definitely give this a try if you’re looking to add something special to a holiday spread of appetizers. I paired this up with my absolute favorite gluten-free black pepper rice crackers from Kroger. I love everything Simple Truth, such an amazing brand of products.
If you do end up making this please snap a photo and tag me in it! You can find me on Instagram @PlantPhilosophy and if you use the hashtag #PlantPhilosophy I’ll be sure to see it and leave a comment. Can’t wait to see your beautiful recreations. I seriously get a big kick out of it. Makes my day knowing so many of you take the time to try out my recipes. So thankful for you!
- 1 cup Sunflower Seeds*, raw or roasted
- 1 tbsp Nutritional Yeast
- ⅛ cup Lemon Juice
- ¼ cup Vegetable Stock, more as needed
- 8 oz. White Mushrooms, quartered & sautéed
- ¼ cup Roasted Tomatoes*
- 1 tsp Poultry Seasoning*
- 2 cloves Garlic, minced
- Salt & Pepper, to taste
- Sauté mushrooms with vegetable stock over medium heat until tender. Adding in half of the poultry seasoning and stirring occasionally. Add in minced garlic about 2-3 minutes before removing from heat.
- Measure and mix everything together and pulse in a food processor until combined. Making it as smooth or chunky as you desire.
- Transfer to an air-tight container and store in the fridge for up to 6 days.
- Serve spread on crackers, bread or veggies of your choosing.
You can also use sun-dried tomatoes that have been soaked until soft.
Poultry seasoning is a blend of ground sage, thyme, marjoram, rosemary, nutmeg and black pepper.
PIN FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.