Step 1

Preheat the oven to 400 F (204 C).

Step 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.

Step 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.

Step 4

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

Step 5

Remove the leaves from the fresh thyme.

Step 6

Cut the tofu into small cubes.

Step 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.

Step 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.

Step 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.

Step 10

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

Step 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.

Step 12

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

Step 13

Bake at 400 F (204 C) for 20 minutes.

Step 14

Remove from the oven and let cool for 10 minutes.

Step 15

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

Step 16

Steam over Medium High heat for 20 minutes.

Step 17

Remove from the steamer and let cool for 10 minutes.

Step 18

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

Step 19

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

Step 20

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

Step 21

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.

Step 22

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