Raw Seaweed Mushroom Pate

by Edward Daniel
Caption of Raw Seaweed Mushroom Pate. Image by Edawrd Daniel (c).

Raw Seaweed Mushroom Pate is one of those easy recipes for when guests drop by for a drink, unexpectedly. Step forward, Craig….

Caption of Raw Seaweed Mushroom Pate. Image by Edawrd Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 5g seaweed flakes
  • 2 shallots, chopped
  • 4tbs olive oil
  • 2 cloves of garlic, minced
  • 1tbs white wine vinegar
  • 1tsp paprika powder
  • pinch of salt
  • 400g mushrooms, Portobello
  • 75g sunflower seeds


  1. Soak the sunflower seeds in water for an hour. Drain the excess water.
  2. Blend all the ingredients (save the mushrooms and sunflower seeds) to a fine consistency in a food processor
  3. Add the mushrooms and sunflower and continue whizzing to the consistency you desire. I prefer to have small chunks of mushrooms and seeds.
  4. Serve with crackers.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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