Step 1

In a large mixing bowl, add 1 tbsp olive oil, 1 tsp of apple cider vinegar or lemon juice, 1 tbsp tamari or soy sauce, ½ cup broth of choice, and ½ tsp dried rosemary. Whisk.

Step 2

Add chopped mushrooms, toss to coat and let them marinate for 10 mins.

Step 3

Meanwhile, in a large pan heat 1 tbsp of olive oil over medium-high heat, and cook chopped onions and garlic until translucent and fragrant, about 3-5 mins.

Step 4

To your frying pan, add sun-dried tomatoes, chopped carrot, mushrooms and broth mixture leftover to the onion mixture.

Step 5

Reduce heat and simmer for 15 mins or until carrots are tender, and the liquid has evaporated.

Step 6

Meanwhile, to a food processor, add sunflower seeds, cornstarch or potato starch, vegemite, nutritional yeast, salt, pepper and liquid smoke. Blend & pulse until you end up with a paste-like consistency.

Step 7

Transfer cooked mushroom mixture to the food processor. Add your fresh parsley. Pulse to combine with the paste, about 3-4 times if you want a chunky pate or turn it on fully for a smooth pate.

Step 8

Transfer your vegan pate to a container and refrigerate until you're ready to serve. I like to do this a night ahead and allow the flavours to deepen as it sits.

Step 9

Serving: You can place this into a dish, or roll with parchment or plastic wrap into a log. Serve with baguette toasts, gherkins, vegan cheeses, and jelly or chutneys.