Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)
Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan mushroom pate - wholefood - plant based (no added oil). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
  1. Make ready 1/2 cup raw cashews (soaked in boiling water for an hour)
  2. Take 1 medium yellow onion diced
  3. Make ready 4 cloves garlic diced
  4. Take 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
  5. Prepare 3 cups sliced mushroom
  6. Get 1 tsp red or white miso (depends on your taste buds which you prefer)
  7. Make ready 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
  8. Take 4 dates
  9. Make ready sprigs Fresh parsley
  10. Prepare 1 tsp fresh thyme
  11. Get 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
Instructions to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
  1. Chop and dice the onion and garlic and set aside
  2. Slice the mushrooms thinly (I use a food processor slicer) and set aside
  3. In a high sided pan, add the cup of vegetable stock and sauté the onions and garlic until they are translucent.
  4. 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
  5. Once the liquid has reduced, remove from heat and place in a food processor or blender.
  6. Add the cashews, dates, miso and herbs and almond flour
  7. 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.

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 reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!