Vegan truffle paté makes a wonderful appetizer option for paté lovers. Any kind of mushroom works here; it simply depends on your palate. I like to use Baby Bellas, and then add one or two truffles, or a few drops of truffle oil. Either one enhance the flavor of the mushrooms for a rich truffle paté flavor. You can do the same with porcini, if you prefer.

Is vegan truffle paté a meat substitute?

The more I research veganism, the more I find myself focusing on nutritional aspects of what we eat more than the satisfying of old taste buds. I’ve become attracted to exploring flavors I overlooked in all my earlier years of masking flavors – and yes, meat flavors included – with onion and garlic. When we take foods away that have been part of our diet for so many years, the mind starts to panic, looking for similar alternatives rather than new flavors. This paté successfully challenges its more deadly original.

I’m torn about this particular dish, the Vegan Truffle Paté. I’m not keen about encouraging my taste buds with replacements for old habits. Nevertheless, if you do have a hankering to cheat from your plant-based whole food efforts, this vegan alternative has a nice flavor and texture that can curb a craving.

Ayurvedic practices warn against regular consumption of these strong vegetables. Here is a snippet from Ayurveda Place:

Why Yogis do not Eat Garlic and Onion
The Vedas include onions and garlic in the list of products unfit for humans because despite some benefit, they cause heavy damage to health and impede spiritual development.

Read more at Ayerveda Place.

A dilemma arose. Do I take this yogi warning seriously, or do I stay with Western tradition and keep cooking daily with onions and garlic? If an onion and a clove of garlic are all that stands between me and my spiritual birthright, then I’ll gladly give them up like a hot potato. I am not saying that I know the right answer here. I’m just saying it never hurts to explore possibilities towards salvation.

Ayurveda explains why onions and garlic are harmful.

Spiritual harm.

Onions and garlic excite the lower nature of man, making him aggressive and blunting his natural sensitivity. When mixed with the nectar of the gods, garlic and onion may have some medicinal properties. Nevertheless, they strongly affect the lower chakras. That is why those who seek spiritual elevation avoid these foods. See also “How food affects the mind“, ‘Sattvic, rajasic or tamasic life“.

Physical harm.

Garlic causes burns of the mucous membranes of the esophagus and the stomach, generating a severe spasm that, in turn, leads to weakness and malfunction of the digestive organs.

You may say, I have been eating garlic all my life and have never felt a spasm. You are right. You cannot feel the devastating effect of garlic on the esophagus, but it does not mean that it is not happening. If you are constantly eating this product, then over time, the nerve endings will lose sensitivity. Try to eliminate garlic from your diet for six months, and then eat a clove. You will feel the symptoms of pancreatitis: belching, and pain in the upper quadrant, where the pancreas is. However, it is not pancreatitis, but the response of your autonomic nervous system to the burning effect of garlic.

Read the whole story at Ayerveda Place

I hope all this negative talk against onions and garlic have not put you off trying this paté. If you are struggling to stay on a vegan track, this is a great recipe to turn to. If you are trying to cut down on the strong flavors, you my want to choose this recipe only one in a while, It makes a great party hors d’oeuvre!

Vegan Truffle Paté
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  • 1 cup yellow onion, chopped (130g)
  • 2-3 garlic cloves, chopped
  • 1 tsp. Fresh grated ginger (6g)
  • 1/2 cup parsley, chopped (16g)
  • 1 teaspoon dried tarragon
  • 1/2 tsp. salt
  • A few dashes of black pepper
  • 2 cups mushrooms, sliced (170g)
  • 2 Tbsp. water (30ml)
  • 1 1/2 cups walnuts (135g)
  • 1/2 cup almonds
  • 1 tsp. lemon juice
  • 1/4 tsp. Truffle oil or 1-2 whole truffles


  1. Heat a skillet over medium heat for a minute.
  2. Add onion, garlic, ginger, parsley, tarragon, salt and pepper. Stir-fry for 3 minutes, stirring frequently so ingredients don’t stick to the bottom of the pan. If they stick, add just a little splash of water.
  3. Add mushrooms and 2 tsp. of water and cook for another 3 minutes, stirring occasionally.
  4. Place the nuts, lemon juice and the onion/mushroom mixture in a food processor and process until smooth, about 4-5 minutes. Make sure it’s as creamy as possible.
  5. Stop processing occasionally and use a rubber spatula to push down any pate that has collected on the side of the food processor.
  6. Let chill for at least an hour before serving. Serve with crackers, raw veggie sticks or as a side dish.

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