I know you can technically not see the pâté in this sandwich, but it’s in there, honest. It’s pâté though, and not the most photogenic thing on earth. I have pâté issues, clearly.
I was beaucoup pleased when Chaz tried this one and loved it, because he’s always loathed all the non-vegan versions of pâté he tried in the non-vegan past. Take that, Monsieur non-vegan Pâté.
We both like to eat this in a crusty baguette with baby greens and a few thin slices of pear, but it’s great on crackers or enjoyed open-faced, too. Maybe a little less messy that way actually.
1 tablespoon (15 ml) olive oil
8 ounces (227 g) cremini mushrooms, sliced
3/4 cup (120 g) chopped red onion
4 cloves garlic, peeled and pressed
Salt and pepper, to taste
1 teaspoon Italian seasoning
1 tablespoon (15 ml) fresh lemon juice
1/4 cup (64 g) toasted creamy cashew butter or almond butter
1/2 cup (58 g) vegan parmesan (make it with 1/4 cup (20 g) breadcrumbs if you don’t have coconut flour)
1 cup (240 g) cooked chickpeas or (262 g) cannellini beans
Heat the oil in a large skillet. Add the mushrooms, onion, garlic, salt and pepper, and seasoning. Cook on medium-high heat until the mushrooms render their moisture and that the onions are tender, about 6 minutes, stirring occasionally.
Add the mushroom mixture to the food processor along with the lemon juice, cashew or almond butter, parmesan and chickpeas.
Process until smooth, stopping occasionally to scrape the sides of the food processor with a rubber spatula.
Keep on processing just a little more, it will become fluffy and airy.
Use at room temperature or chilled.
Store in an airtight container in the fridge for up to 1 week.
Yield: 2 1/4 cups (680 g) pâté