Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites food recipes. For mine, 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I have loved my entire life. They are fine and they look fantastic.
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To get started with this particular recipe, we must prepare a few components. You can cook 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):
- Prepare 1/2 cup raw cashews (soaked in boiling water for an hour)
- Prepare 1 medium yellow onion diced
- Take 4 cloves garlic diced
- Get 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
- Prepare 1 tsp red or white miso (depends on your taste buds which you prefer)
- Make ready 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Make ready 4 dates
- Prepare sprigs Fresh parsley
- Get 1 tsp fresh thyme
- Prepare 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
A happy accident this mushroom pâté came to be. I was working on an extra special post for the holidays and needed to include a quick spread to make it complete. I thought why not make a vegan pâté! I'm pretty confident that this stuff does not taste like meat-based pâté.
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.
This pâté tastes like (surprise!) mushrooms. But super intense, super delicious, very savory mushrooms, thanks to the inclusion of two types of mushrooms (cremini and oyster) as well as truffle oil. I've added walnuts to give this vegan pâté some texture and a hint of nutty. You can simply use white button or chestnut mushrooms for this vegan mushroom pate recipe. The herbs, soy sauce, onions, garlic and walnuts ensure that it is fully flavoured even with everyday mushrooms.
So that is going to wrap it up with this exceptional food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
