Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I’ve loved my whole life. They’re nice and they look fantastic.
This mushroom pâté is packed with savory flavor and surprisingly easy to make! This vegan and gluten-free spread makes a perfect party appetizer that Traditional pâté is made from meat, usually liver. It's blended into a paste and sometimes shaped into a loaf. To be honest, I have no idea what it.
To get started with this recipe, we have to 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):
- Take 1/2 cup raw cashews (soaked in boiling water for an hour)
- Prepare 1 medium yellow onion diced
- Make ready 4 cloves garlic diced
- Make ready 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
- Prepare 3 cups sliced mushroom
- Take 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
- Make ready 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
It has the taste and texture of traditional pate, yet totally vegan. Make a meaty mushroom or fresh herb pate! Vegan Pate - Mushroom or Basil Pate. This Vegan Pâté made with mushrooms and walnuts is rich and meaty, smooth and silky and so easy to make.
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.
Vegan Pate - Mushroom or Basil Pate. This Vegan Pâté made with mushrooms and walnuts is rich and meaty, smooth and silky and so easy to make. You could even add a little truffle oil for an indulgent twist and extra mushroom flavour! No - I wouldn't recommend freezing mushroom pâté as it will. These healthy mushroom recipes are perfect for those moments.
So that’s going to wrap it up for this exceptional food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
