Vegan mushroom-cashew pate on whole-wheat toast
Indulge in a savory Vegan Mushroom-Cashew Pâté served on wholesome whole-wheat toast. This simple yet delicious recipe features a blend of mushrooms, creamy cashews, sautéed onions, and fresh parsley, all seasoned to perfection with coconut oil, salt, and black pepper. Perfect for plant-based snackers and those seeking a nutrient-rich, flavorful dish.
- 04 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
Vegan mushroom-cashew pate on whole-wheat toast is a delicious and nutritious vegan appetizer. This creamy pate is packed with earthy mushrooms and rich cashews, enhanced by the subtle sweetness of sauteed onions and the fresh hint of parsley. Served on crunchy whole-wheat toast, it's a perfect starter for any occasion or a healthy snack.
Ingredients:
Instructions:
- Clean and slice the mushrooms.
- Finely chop the onion.
- If your cashews are raw, lightly toast them in a dry pan over medium heat for 5 minutes, stirring occasionally until they are golden brown.
- Chop the fresh parsley.
- In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.
- Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes. Add a pinch of salt and black pepper to season.
- Transfer the cooked mushrooms and onions to a food processor.
- Add the toasted cashews, the remaining 1 tablespoon of coconut oil, and the chopped parsley to the food processor.
- Blend until smooth, stopping to scrape down the sides as necessary. Taste and add additional salt and pepper if needed.
- While the pâté is blending, toast the whole-wheat bread slices until golden brown and crispy.
- Spread a generous amount of the mushroom-cashew pâté onto each slice of toasted whole-wheat bread.
- Optionally, garnish with a sprinkle of chopped parsley or a drizzle of olive oil for an extra touch of flavor.
- Serve immediately as an appetizer, snack, or light meal.
Tips:
- Ensure the mushrooms are thoroughly cleaned and dried before cooking to avoid excess moisture in the pate.
- Soak the cashews in hot water for at least 30 minutes before blending to achieve a creamier texture.
- Blend the mixture until smooth for a fine, spreadable pate or pulse it a few times for a chunkier version.
- You can toast the whole-wheat bread slices to add a crunchy contrast to the smooth pate.
- Garnish the finished pate with a sprinkle of finely chopped fresh parsley for added flavor and presentation.
- Store any leftover pate in an airtight container in the refrigerator for up to 3-4 days.
Enjoy your homemade vegan mushroom-cashew pate on whole-wheat toast as a sophisticated appetizer or a hearty snack. This delightful pate offers a unique combination of flavors and textures that is sure to impress both vegans and non-vegans alike.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.02g | 8% |
| Sugar 4.05g | 4% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 24% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 4.01ug | 0% |
| Choline 27mg | 5% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 3.58mg | 22% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 3.84mg | 4% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.60mg | 66% |
| Iron, Fe 1.81mg | 16% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 390mg | 11% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.61mg | 15% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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