Description
This Vietnamese Vegan Pâté from Lotus might surprise you because it captures the creamy texture and umami depth of the original Banh Mi shops while offering something gentler, lighter, and unmistakably Vietnamese.
Ingredients
Units
Scale
Base
- 150 g fresh shiitake mushrooms, finely chopped
- 1/2 block firm tofu (about 150 g), crumbled
- 1/2 cup dried lotus seeds, cooked until soft*
(or ~3/4 cup cooked lotus root, chopped) - 1 small shallot, minced
- 3 cloves garlic, minced
- 1-1 1/2 tbsp coconut oil
- 1/2 slice white bread, crust removed
- 5 tbsp soy milk (for soaking the bread)
Seasoning
- 1 tsp salt
- 1 tbsp soy sauce (adjust to taste)
- 1/2 tsp black pepper
- 1/4-1/2 tsp five‑spice powder (optional, very good with lotus)
Instructions
- In a boiling pot, simmer the lotus seeds for 15-20 min until very soft. Thinly chop the mushrooms while waiting.
- Heat a pan over medium and add coconut oil, then sauté shallot and garlic until fragrant. Add shiitake and cook patiently until moisture cooks off and edges turn golden.
- Add tofu, salt, soy sauce, pepper, and five‑spice and cook together 2-3 minutes so flavors mingle.
- Transfer everything to a blender, including cooked lotus seeds and soaked bread (with soy milk). Then blend until silky and thick and no big chunk of mushroom is visible. Add more soy milk if you want a thinner texture.
- Transfer to a jar or ramekin. Chill at least 2 hours to firm up.
Notes
* Use cashews that have been soaked in hot boiling water for 30 minutes in place of lotus seeds.
Blend in 1–2 tbsp warm water if the mixture is too thick.
Simmer in a hot pan for a minute or add 1 tsp extra coconut oil if the mixture is too loose.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Saute, Blending
- Cuisine: Vietnamese