Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this 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 can achieve that.
The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
- Make ready 1/2 cup raw cashews (soaked in boiling water for an hour)
- Take 1 medium yellow onion diced
- Get 4 cloves garlic diced
- Prepare 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
- Take 1 tsp red or white miso (depends on your taste buds which you prefer)
- Prepare 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Prepare 4 dates
- Get sprigs Fresh parsley
- Take 1 tsp fresh thyme
- Take 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
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.
So that is going to wrap this up with this special food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
