Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). This vegan pate, made with mushrooms, is so tasty. Both savoury and a gentle hint of fruitiness, it is perfect on toast, crackers or as a dip. Anyway this vegan Pâté (or vegan chopped liver, if you will) is delicious and easy and it's also one of the recipes in my new e-book: Plant Based Jewish Recipes.
Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have vegan mushroom pate - wholefood - plant based (no added oil) using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
- Prepare 1/2 cup raw cashews (soaked in boiling water for an hour)
- Get 1 medium yellow onion diced
- Make ready 4 cloves garlic diced
- Take 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
- Take 3 cups sliced mushroom
- Get 1 tsp red or white miso (depends on your taste buds which you prefer)
- Get 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Make ready 4 dates
- Make ready sprigs Fresh parsley
- Get 1 tsp fresh thyme
- Get 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
Vegan butter is basically dairy-free margarine. Most regular supermarkets carry it near the regular butter. Look for brands like Earth Balance and Miyoko's. The recipe will work if you leave it out, but it just won't taste the same.
Instructions to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
- Chop and dice the onion and garlic and set aside
- Slice the mushrooms thinly (I use a food processor slicer) and set aside
- In a high sided pan, add the cup of vegetable stock and sauté the onions and garlic until they are translucent.
- Now add the mushrooms and mix well, add the liquid aminos, then let them simmer with lid on the pan and a low heat. When the mushrooms are cooked well, remove the lid and let the juice evaporate
- Once the liquid has reduced, remove from heat and place in a food processor or blender.
- Add the cashews, dates, miso and herbs and almond flour
- Blend in your food processor or blender. You may need to stop and scrape the sides down a few times, to ensure a thorough mix. Transfer to a jar and refrigerate for at least 2 hours. It will keep for a week in the refrigerator and freezes well for up to a month.
Look for brands like Earth Balance and Miyoko's. The recipe will work if you leave it out, but it just won't taste the same. Truffle oil adds so much flavor! This Vegan Mushroom Pâté is full of flavour, subtly herbed and has a velvety texture. It's healthy and nutritious, is a good source of protein and fibre and tastes like a vegetarian liver pâté, according to readers who've made it!
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