Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vegan mushroom pate - wholefood - plant based (no added oil). One of my favorites. This time, I will make it a bit tasty. 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 is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must 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)
- Prepare 1 medium yellow onion diced
- Prepare 4 cloves garlic diced
- Prepare 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
- Prepare 1 tsp red or white miso (depends on your taste buds which you prefer)
- Take 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Take 4 dates
- Take sprigs Fresh parsley
- Prepare 1 tsp fresh thyme
- Prepare 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)
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.
So that’s going to wrap this up with this exceptional food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
