Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan mushroom pate - wholefood - plant based (no added oil). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started 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 cook that.
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)
- Get 1 medium yellow onion diced
- Take 4 cloves garlic diced
- Take 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
- Make ready 3 cups sliced mushroom
- Get 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)
- Take 4 dates
- Get sprigs Fresh parsley
- Prepare 1 tsp fresh thyme
- Make ready 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!
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.
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 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 is gonna be 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!
