Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites. For mine, 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 favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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):
- Take 1/2 cup raw cashews (soaked in boiling water for an hour)
- Get 1 medium yellow onion diced
- Get 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)
- Make ready 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
- Prepare 4 dates
- Get sprigs Fresh parsley
- Take 1 tsp fresh thyme
- Take 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 for this special food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
