Hey everyone, it is me, Dave, welcome to our recipe site. 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 is gonna smell and look delicious.
Free UK delivery on eligible orders! Natural Beauty, Ethical Jewellery, Zero Waste Products, Ethical Homeware, Gifts & More. Both savoury and a gentle hint of fruitiness, it is perfect on toast, crackers or as a dip. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil).
Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. 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.
To get started with this particular recipe, we have to first prepare a few components. 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):
- Get 1/2 cup raw cashews (soaked in boiling water for an hour)
- Make ready 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)
- Prepare 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Get 4 dates
- Make ready sprigs Fresh parsley
- Make ready 1 tsp fresh thyme
- Take 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
Oh I'm sorry, I mean, it could be almost as good as avocado toast. 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!
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.
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! Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). These healthy mushroom recipes are perfect for those moments. Whether you're vegan or not, you'll be able to dig into some of your favorite comfort foods, plant-based style.
So that’s going to wrap it up with this special food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
