Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how 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 will 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 well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I have loved my entire life.
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 begin with this particular 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 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)
- Take 1 medium yellow onion diced
- Get 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)
- Take 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)
- Prepare 4 dates
- Make ready sprigs Fresh parsley
- Make ready 1 tsp fresh thyme
- Make ready 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
You can store it covered in the fridge. No - I wouldn't recommend freezing mushroom pâté as it. The base for this paté is sautéed mushrooms and caramelized onions. Once you have cashew flour, add the sautéed mushrooms, melted vegan butter, rosemary, thyme, and salt to the Meaty and buttery vegan paté that is perfect to add flavor to your sandwiches!
Steps 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.
The base for this paté is sautéed mushrooms and caramelized onions. Once you have cashew flour, add the sautéed mushrooms, melted vegan butter, rosemary, thyme, and salt to the Meaty and buttery vegan paté that is perfect to add flavor to your sandwiches! This easy vegan pate recipe will amaze you! It's completely vegan, yet it has the taste and texture of traditional pate. These healthy mushroom recipes are perfect for those moments.
So that is 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 that you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!
