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We hope you got insight from reading it, now let’s go back to vegan mushroom pate - wholefood - plant based (no added oil) recipe. To make vegan mushroom pate - wholefood - plant based (no added oil) you need 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):
- Take 1/2 cup raw cashews (soaked in boiling water for an hour)
- Take 1 medium yellow onion diced
- You need 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
- You need 1 tsp red or white miso (depends on your taste buds which you prefer)
- Use 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Provide 4 dates
- Get sprigs Fresh parsley
- Get 1 tsp fresh thyme
- Use 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):
- 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.
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