The word pâté originates from French, meaning a mixture of meat and fat, often use to spread in sandwich or Banh Mi. I’m a big fan of Banh Mi so I’ve tried many times to veganize pâté by Vietnamese way with simple ingredients. And this is my recipe to make a smooth and creamy pâté. 


The ingredients are really simple, include: 100 gram mushroom, 1 taro, about 20 soaked cashew nuts, peanut butter,2 blocks of tofu, leek, pepper, salt, sugar and soy sauce, a piece of dark chocolate (or cacao powder). 

The recipe:

Step 1:

At first, peel off the skin of taro, chop it into cube and steam or boil it. Crush the tofu, marinate with half tsp of salt, half tsp of sugar. Chop the leeks into minced. Slice the mushroom.

Step 2:

Heat the pan with little vegan oil and put the minced leeks into. When you feel quite fragrant, put the mushroom into and stir it frequently. Cook for about 2 minutes. You don’t need much time to cook the mushroom because it will easily release the liquid.

Step 3:

* Blend the soaked cashew nuts. 

* Put all food into the food processor: steamed taro, mushroom, tofu, soaked cashew nuts. Add 1 tsp of peanut butter. Mix it with 1 tbsp of soy sauce, half tsp of pepper, half tsp of salt, 1 tsp of sugar. I also use half cup of coconut milk to make the pate more creamy and easy to blend them. If your food processor is strong enough, you don’t need to put it into.

* To have the nice color, I also put a little bit of dark chocolate. Or You can use cacao powder instead. Then blend them. Stopping to scrape the sides as needed until you reach a pâté texture. 

Step 4:

Spread a little vegan oil in the bowl to easy take the pate out after steam it. Put pate into. Steam it about 15 minutes to get right consistency. Because all ingredients are already cooked so you don’t need much time to steam it. Then take it out, let it cool down before use it. 

The color of pâté is so beautiful and the texture is creamy and smooth. You can keep this into the fridge to use for one week. So convenient! 

And I feel I can save lots of my time with this recipe. It’s so simple, easy and perfect for a quick meal for breakfast or for breaking time. It’s also a comfort food of bringing pâté, a baguette or sandwich, and a couple of crunchy vegetables with me to a park or the beach to enjoy as a snack.

Hope you all enjoy this recipe!

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