- Hello, welcome back.
That's not how I start my channel.
(Candice laughs)
(screen beeps)
(upbeat music)
I'm going to show you today
how to make the easiest, most delicious appetizer.
I'm gonna show you how to make a vegan pate.
Hey guys, I'm Candice, the Edgy Veg,
and welcome back to my channel.
If you're new here, hit that Subscribe button,
bell notification,
so you don't miss out on new videos every single week.
But like I said earlier,
I'm going to try and make a vegan pate.
For a good vegan pate, you need a good texture,
you need a robust flavor, and you need umami.
For all of these things, let's look at our ingredients.
So for texture, I kind of have a combination of things.
Sunflower seeds or any type of nut works
Sunflower seeds are just cheaper,
so I like to use that
'cause you're not really going to taste them.
I've seen people use walnuts for this as well.
And then also mushrooms.
Mushrooms have an inherently umami flavor to them,
so they make a great candidate for something like this.
To get more of that umami flavor,
I also have sun-dried tomatoes.
I also have some Vegemite, so hopefully,
that gives it that deep umami flavor that we're looking for.
And then for some texture, because it really depends on you,
whether you want it to be super smooth
or a little bit chunky
and some sweetness, I have some carrots.
And then the rest of the ingredients just kind of are there
to help flavor things along.
So we have onions, garlic, salt.
And to help with the texture as well,
we have some potato starch.
Okay, the first thing I'm going to make is a marinade.
It's also going to be the base of the flavor of our pate.
So I'm adding some olive oil
and then some apple cider vinegar.
You can also use lemon juice for this if you want.
Then we have some tamari.
You can also use soy sauce
if you want to make it gluten-free.
That's not a thing.
You're gonna use tamari if you are gluten-free
or you can use soy sauce.
And then we have just regular vegetable broth,
but you can use...
if you have a beefy broth or a chicken broth,
you can also use that, that no-chicken, no-beef situation
that we use here all the time.
And then we have some dried rosemary.
Give that a quick little stir
and then toss in our mushrooms.
Now, the mushrooms for this recipe
can really be whatever you want.
I like the robust flavor of the portabello,
so I'm going to use that, and then also,
because of cheapness, also using cremini,
so you can use whatever mushrooms you want.
I do like and recommend you use portabello,
but I've also done this with oyster mushrooms,
and it's very good but cremini is just the most available.
It's the cheapest.
You're gonna get more bang for your buck.
Move it around until they're all sitting
in the marinade/broth situation.
So with the mushrooms,
they tend to suck up whatever liquid is around them,
so don't worry too, too much.
If all of the mushrooms aren't touching the broth,
just give them a little stir.
All right, set that aside. What fun.
All right, I'm going to heat up
about a tablespoon of olive oil
and then add my onions and my garlic.
All right, so you want to cook this
for about three minutes or so until they are translucent
and the garlic is nice and fragrant.
All right, now let's add our sun-dried tomato, our carrots.
I'm going to coat those,
and then I'm going to add the mushrooms.
So with the mushrooms, you want to pour in both the broth
and the mushrooms themselves, and we are going to cook those
until the mushrooms are brown and wilted,
and the carrots...
I'm not going to say that the entire time, don't worry...
and the carrots are tender.
All right, I have my sunflower seeds and a food processor.
Bring them together,
and we have sunflower seeds in a food processor.
(Candice laughs)
Am I okay today?
Okay, now I'm adding my Vegemite, my potato starch, salt,
nutritional yeast, and pepper.
Oh, and liquid smoke.
There's liquid smoke in here too.
It just became one with the Vegemite.
Maybe one day we can all become one in the world.
I quit.
All right, blend this
until you have a paste-like consistency.
(blender whirring)
All right, now, take your mushroom mixture
and add it to this nice, crumbly paste
that we've just created.
And at this point, the texture is all up to you.
If you want something that is a little bit more chunky,
then I would pulse this.
If you want something that's more smooth,
I would just turn it on and go for it.
I'm also going to add a little bit of parsley
And let's do it.
(blender whirring)
You're also going to want to go in and just...
All right, you want to put your pate into a dish
and then put it in the fridge overnight.
When you are ready to serve,
you can either place it into just a dish like I'm doing,
or you can take some Saran Wrap
and roll it into a log or a square,
depending on the look that you're going for.
(upbeat music)
All right, there you guys have it,
a delicious pate, perfect fr the fall season,
the holiday season.
I'm by my Christmas tree.
Mmm, so good.
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Bye!