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….

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

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.


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