Vegan Creton Pâté

  • Preparation 15 MIN
    Cooking 25 MIN
    Chilling 4 H
  • Servings 1
  • Makes 3 cups (750 ml)
  • Freezes



  1. In a large non-stick skillet over medium-high heat, brown the mushrooms and onion in 2 tbsp (30 ml) of the coconut oil. Season with salt and pepper. Deglaze with ½ cup (125 ml) of the water. Remove from the heat.
  2. In a food processor, finely chop the mushroom mixture with half (6 oz/170 g) of the tofu. Set the purée aside.
  3. In the same skillet over medium-high heat, brown the remaining tofu with the garlic in the remaining coconut oil, breaking up the tofu and scraping the bottom of the skillet with a wooden spoon to scrape up the caramelized bits. Season with salt and pepper. Add the breadcrumbs, oregano, spices, mushroom purée and remaining water. Bring to a boil, stirring constantly. Simmer for 3 minutes or until the mixture is creamy. Adjust the seasoning.
  4. Transfer the mixture to ramekins or airtight jars. Refrigerate for at least 4 hours or until completely chilled.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.