Vegan Mushroom Pate – Wholefood – Plant Based (no added oil) is the first thing that appears to most people’s mind when it comes to a perfect meal. Today, we are going to tell you procedures on preparing a tasty Vegan Mushroom Pate – Wholefood – Plant Based (no added oil).
We hope you got insight from reading it, now let’s go back to vegan mushroom pate – wholefood – plant based (no added oil) recipe. You can cook vegan mushroom pate – wholefood – plant based (no added oil) using 11 ingredients and 7 steps. Here is how you do that.
First of all, here are the ingridients that you should prepare to cook Vegan Mushroom Pate – Wholefood – Plant Based (no added oil):
- Get 1/2 cup of raw cashews (soaked in boiling water for an hour).
- You need 1 of medium yellow onion diced.
- Get 4 cloves of garlic diced.
- Provide 1 cup of vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do).
- Provide 3 cups of sliced mushroom.
- Take 1 tsp of red or white miso (depends on your taste buds which you prefer).
- Prepare 1 tbsp of liquid aminos (Tamari or soy sauce will substitute).
- Prepare 4 of dates.
- You need sprigs of Fresh parsley.
- Provide 1 tsp of fresh thyme.
- Provide 2 tbsp of almond flour (I grind raw almonds in an electric coffee grinder to make the flour).
After readying the ingridients, now we are set to make our delightful 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..
Vegan Pate – Mushroom or Basil Pate. Herbed Vegan Mushroom Pate With Fresh Parsley. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Traditional pate is a spread made from ground meat and fat that is combined with wine and spices and pureed. Plant-Based Foods That Improve Lymphatic Flow and Keep the Body Balanced.
Recipe : Vegan Mushroom Pate – Wholefood – Plant Based (no added oil)
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