Vegetarian Pate / Faux Gras (Pate Chay)

This delicious Vegetarian Pate (Pate Chay) recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a softer, creamier pate or grainier, more meat-like texture. Enjoy scrumptious vegan foie gras with crusty French bread, spread on crackers, as a dip with chips or in a Vietnamese sandwich with this easy Vegetarian Pate recipe.

Notes on the Vegetarian Pate / Faux Gras (Pate Chay) Recipe, Tips and Tricks

I use fully cooked, canned garbanzo and white beans in this recipe. The canned beans are a great shortcut. You can certainly boil the beans if you have the time. Use any type of bean or lentil you like, such as black, navy or soy beans. I don’t recommend using kidney beans because the skin is a thicker and a bit fibrous.

Avoid adding excess liquid to this recipe which will make the pate soft. Drain the mushrooms and beans well after washing. Also if there is some liquid from roasting the mushrooms, do not add to the mixture.

For a denser pate with a meatloaf-like texture, add 2 Tbsp almond flour during processing.

The recipe yields about 4 cups pate. Use 4 (8 oz) ramekins or a loaf pan to bake or steam the Vegetarian Pate.

Add the clarified butter layer by melting 1 Tbsp salted butter per ramekin. Pour on top of the pate (after cooking) and chill until firm.

The Vegetarian Pate is best served chilled or at room temperature. Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Watch the video for instructions.

If you enjoy this Vegetarian Pate / Faux Gras (Pate Chay) recipe, you may also like:

Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

Ingredients

1 lb baby Portobello mushrooms
1/2 Tbsp vegetable oil
1/8 tsp salt and ground black pepper
1 Tbsp chopped shallots
4 sprigs thyme, washed
8 oz medium firm tofu
1/2 cup canned garbanzo beans
1/2 cup canned white beans
1/3 cup bread crumbs
1 Tbsp soy sauce
1/4 tsp ground black pepper
1/2 tsp salt

1/4 tsp vegetable oil for oiling the ramekins

Directions

Preparing the Pate

Preheat the oven to 400 F (204 C).

Transfer the Portobello mushrooms into a large colander. Gently rinse with cold water and drain well. Cut the mushrooms into chunks or simply quarter each one.

Transfer the mushrooms into a large baking pan. Spread everything out, making an even layer. Drizzle with vegetable oil. Sprinkle with 1/8 tsp salt and ground black pepper and the chopped shallots.

Bake in the oven for 10 minutes. Remove from the oven and let cool for 15 minutes.

Remove the leaves from the fresh thyme.

Cut the tofu into small cubes.

Transfer the garbanzo beans and white beans into a small colander. Wash off the canning liquid by rinsing with cold water. Toss the beans in the colander a few times to remove the excess water.

In a large food processor, add the beans, tofu cubes, roasted mushrooms, bread crumbs, thyme leaves, soy sauce, 1/4 tsp ground black pepper and 1/2 tsp salt.

Process for 30 seconds. Stir the mixture. Process for another 30 seconds. Repeat this cycle again for pate with medium texture. The total processing time is 2 minutes.

For pate with silkier more mousse-like texture, process at intervals for a total of 3 minutes or more.

Brush vegetable oil into 4 (8 oz) ramekins, coating the inside completely. Spoon the pate into the ramekins filling each about 3/4 full. Use a spoon or spatula to smooth out the top.

Baking Method

Transfer the ramekins into a medium baking pan. Cover the ramekins with foil.

Bake at 400 F (204 C) for 20 minutes.

Remove from the oven and let cool for 10 minutes.

Steaming Method

Fill a steamer basin 2/3 full with water and bring to a rapid boil.

Steam over Medium High heat for 20 minutes.

Remove from the steamer and let cool for 10 minutes.

After Cooling

Cover the ramekins with plastic wrap and place into the refrigerator. Chill for at least 2 hours.

Serving the Pate

For casual serving, garnish the Vegetarian Pate with thyme and serve from the ramekins.

For fancier serving, unmold the Vegetarian pate onto a plate. Smooth out the pate using a butter knife. Garnish with more thyme.

Spread the Vegetarian Pate on French bread or crackers. Enjoy as a vegetarian dip with chips. Make into an awesome vegetarian sandwich by adding fresh cucumbers, carrot and radish pickles, jalapenos, and cilantro in a crusty roll.

Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Yields: 8 servings

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Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

Course: Appetizer, Snack

Cuisine: Asian, French, Vietnamese

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 80 kcal

Author: Trang

This delicious Vegetarian Pate recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a softer, creamier pate or grainier, more meat-like texture. Enjoy scrumptious vegan foie gras with crusty French bread, spread on crackers, as a dip with chips or in a Vietnamese sandwich with this easy Vegetarian Pate recipe.

Ingredients

• 1 lb baby Portobello mushrooms
• 1/2 Tbsp vegetable oil
• 1/8 tsp salt and ground black pepper
• 1 Tbsp chopped shallots
• 4 sprigs thyme , washed
• 8 oz medium firm tofu
• 1/2 cup canned garbanzo beans
• 1/2 cup canned white beans
• 1/3 cup bread crumbs
• 1 Tbsp soy sauce
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp vegetable oil , for oiling the ramekins

Standard - Metric

Instructions

Preparing the Pate

1. Preheat the oven to 400 F (204 C).
2. Transfer the Portobello mushrooms into a large colander. Gently rinse with cold water and drain well. Cut the mushrooms into chunks or simply quarter each one.
3. Transfer the mushrooms into a large baking pan. Spread everything out, making an even layer. Drizzle with vegetable oil. Sprinkle with 1/8 tsp salt and ground black pepper and the chopped shallots.
4. Bake in the oven for 10 minutes. Remove from the oven and let cool for 15 minutes.
5. Remove the leaves from the fresh thyme.
6. Cut the tofu into small cubes.
7. Transfer the garbanzo beans and white beans into a small colander. Wash off the canning liquid by rinsing with cold water. Toss the beans in the colander a few times to remove the excess water.
8. In a large food processor, add the beans, tofu cubes, roasted mushrooms, bread crumbs, thyme leaves, soy sauce, 1/4 tsp ground black pepper and 1/2 tsp salt.
9. Process for 30 seconds. Stir the mixture. Process for another 30 seconds. Repeat this cycle again for pate with medium texture. The total processing time is 2 minutes.
10. For pate with silkier more mousse-like texture, process at intervals for a total of 3 minutes or more.
11. Brush vegetable oil into 4 (8 oz) ramekins, coating the inside completely. Spoon the pate into the ramekins filling each about 3/4 full. Use a spoon or spatula to smooth out the top.

Baking Method

1. Transfer the ramekins into a medium baking pan. Cover the ramekins with foil.

2. Bake at 400 F (204 C) for 20 minutes.

3. Remove from the oven and let cool for 10 minutes.

Steaming Method

1. Fill a steamer basin 2/3 full with water and bring to a rapid boil.
2. Steam over Medium High heat for 20 minutes.
3. Remove from the steamer and let cool for 10 minutes.

After Cooling

1. Cover the ramekins with plastic wrap and place into the refrigerator. Chill for at least 2 hours.

Serving the Pate

1. For casual serving, garnish the Vegetarian Pate with thyme and serve from the ramekins.
2. For fancier serving, unmold the Vegetarian pate onto a plate. Smooth out the pate using a butter knife. Garnish with more thyme.
3. Spread the Vegetarian Pate on French bread or crackers. Enjoy as a vegetarian dip with chips. Make into an awesome vegetarian sandwich by adding fresh cucumbers, carrot and radish pickles, jalapenos, and cilantro in a crusty roll.

4. Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Recipe Video

Notes, Tips & Tricks

• I use fully cooked, canned garbanzo and white beans in this recipe. The canned beans are a great shortcut. You can certainly boil the beans if you have the time. Use any type of bean or lentil you like, such as black, navy or soy beans. I don't recommend using kidney beans because the skin is a thicker and a bit fibrous.
• Avoid adding excess liquid to this recipe which will make the pate soft. Drain the mushrooms and beans well after washing. Also if there is some liquid from roasting the mushrooms, do not add to the mixture.
• For a denser pate with a meatloaf-like texture, add 2 Tbsp almond flour during processing.
• The recipe yields about 4 cups pate. Use 4 (8 oz) ramekins or a loaf pan to bake or steam the pate.
• Add the clarified butter layer by melting 1 Tbsp salted butter per ramekin. Pour on top of the pate (after cooking) and chill until firm.
• The Vegetarian Pate is best served chilled or at room temperature. Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition Facts

Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

Amount Per Serving

Calories 80 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 384mg17%

Potassium 340mg10%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 2g2%

Protein 5g10%

Vitamin A 25IU1%

Vitamin C 0.8mg1%

Calcium 33mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.