• Step 1

  Make Vegan Nut & Mushroom Pate: Preheat oven to 350 degrees. Add onions and mushrooms to food processor; pulse until fine. Combine onion-mushroom mixture with 2 Tbsp oil; season with salt and pepper. Transfer to parchment paper-lined baking sheet; bake, stirring occasionally, 60-75 min, until mixture is dark brown, dry and crumbly. Let cool.

• Step 2

  Add almonds to food processor; pulse until they form a coarse meal. Transfer to bowl; set aside. Add tofu, remaining oil, tahini, soy sauce, lemon juice, garlic, and thyme to food processor; blend until smooth.

• Step 3

  Add tofu mixture and onion-mushroom mixture to bowl with almond meal; stir to combine. Season with salt and pepper. Chill before serving.

• Step 4

  Make Zucchini Roll-Ups: Slice zucchini lengthwise on mandoline into long flat strips about 1/8 to 1/16-inch thick. Lay slices flat in single layer on baking sheet; sprinkle evenly with salt. Let rest about 10 min at room temp.

• Step 5

  Transfer slices gently into colander; squeeze lightly using paper towel and pat dry.

• Step 6

  Lay slices flat on work surface; spread each with 1 Tbsp pate. Roll slice; secure with food pick. Garnish with tomato pesto.

Store remaining Vegan Nut & Mushroom Pate in refrigerator up to 3 days. Pate pairs well with veggie crudité, pita, and crackers.

Note: When servings & ingredients are modified, nutrition & directions may vary.