Celebrate special occasions with this truly delicious dish, just in time for Thanksgiving as well as Christmas being just around the corner.

In our household, this dish often pops up on Sundays accompanied with a wonderful variety of roasted root vegetables, steamed vegetables (often broccoli and sprouts) and topped with my creamy mushroom gravy.

Try this for yourself and you won’t be disappointed.

Serves 4

2 packs of ready rolled pastry (vegan).  I use shortcrust however puff pastry works perfectly well.  Make sure you read the ingredients!
6 portobello mushrooms (stalks removed and used for gravy)
2 sprigs of fresh rosemary
Olive oil for drizzling

Pate ingredients
1/2 cup walnuts
4 slices of sourdough bread (or bread of your choice)
1/4 cup fresh parsley
1/4 cup fresh coriander

Gravy ingredients
1/4 cup finely sliced white cabbage
2 portobello mushrooms & stalks from other mushrooms, finely chopped
1 tsp olive/sunflower oil
2 tsp arrowroot mixed with 2 tbsp of cold water
2 tbsp soya sauce (I use Braggs)
1/2 tsp marmite
1/4 tsp black pepper
4 tbsp plant based milk (oat and soya work well).  This lightens the gravy colour.


  1. Pre-heat oven to 180C
  2. On a flat baking tray, spray some oil and top with 6 portobello mushrooms and the rosemary and drizzle the mushrooms with a little olive oil.  Bake for 20 minutes
  3. In a saucepan, add the oil, mushrooms and cabbage and saute for a few minutes
  4. Add the pepper and soya sauce and mix
  5. Remove a quarter of the mix and add to the food processor as this will be used for the pate
  6. Add all the other gravy ingredients along with 1/2 cup of water, mix and cook on a slow heat for 5 minutes until the mixture thickens
  7. In a food processor add all the ‘pate’ ingredients and mix until it comes together
  8. On a floured work surface or large chopping board, roll out one pastry roll until it is 1/4 inch thickness and lay out on a flat oiled baking tray
  9. Lay the mushrooms on top, one mushroom facing up and one facing down with mushrooms overlapping a little
  10. Top mushrooms with pate mix
  11. Brush water around the pastry edge so when you lay the top pastry on top, it will stick
  12. Roll out the other pastry roll and put on top of the mushroom and pate mix
  13. Push the edges down with your finger or fork and cut away excess pastry
  14. Create a ‘slit’ for air along the top of the pastry
  15. Brush with some plant based milk
  16. Bake in the oven for 30 minutes
  17. Enjoy with roasted vegetables, steamed vegetables and gravy


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