Salads & Appetizers

Plant-based Pate Mushrooms & Sunflower Seeds & Walnuts

Highly appreciated by non-vegans also, great on toast, hearty and filling!

Pate - Mushrooms & Sunflower seeds & Walnuts

Highly appreciated by non-vegans, great on toast, hearty and filling!
Prep Time 40 minutes
Course Appetizer, Breakfast, Spread
Cuisine American, Gluten-free Cuisine, New Age Cuisine, Plant-based Cuisine,, Vegan Cuisine
Servings 8


  • 1 Food processor


  • 1 1/2 cups sunflower seeds
  • 1/2 cup walnuts
  • 2-3 cups mushrooms
  • 1-2 pieces onions or 1 bunch spring onions
  • 1/3 cup organic soy sauce / organic miso paste dissolved in warm water
  • 3 cloves garlic - optional
  • 1/4 cup water
  • 1/2 tsp pepper /chili flakes
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary


  • Soak sunflower seeds and walnuts in hot water overnight.
  • In a medium pan sautee mushrooms and onions and garlic if desired. Remove from heat and let cool.
  • In a food processor add soaked seeds and nuts. Blend.
  • Add sauteed composition and all the spices and soy sauce. Blend until desired consistency is obtained.
  • Enjoy!


  • No need to add salt. Soy sauce is usually salted as well as miso paste if using.
  • Add water little by little. You need to keep it thick not runny.
  • Keeps well in the fridge for up to a week in a  glass container.
  • Try use high quality soy sauce free from additives and excessive salt.
Keyword vegan pate

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