10-Ingredient Vegan Mushroom Pâté

• Meat

  • 1 tsp Poultry seasoning

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms, white
  • 1/4 cup Tomatoes, roasted

• Canned Goods

  • 1/4 cup Vegetable stock

• Condiments

  • 1/8 cup Lemon juice

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1 Salt & pepper

• Nuts & Seeds

  • 1 cup Sunflower seeds, raw or roasted

Found on theplantstrongvegan.com

Description

Ingredients

• 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

Directions

• 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.