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

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

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook vegan mushroom pate - wholefood - plant based (no added oil) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

1. {Take 1/2 cup of raw cashews (soaked in boiling water for an hour).
2. {Prepare 1 of medium yellow onion diced.
3. {Make ready 4 cloves of garlic diced.
4. {Get 1 cup of vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do).
5. {Take 3 cups of sliced mushroom.
6. {Get 1 tsp of red or white miso (depends on your taste buds which you prefer).
7. {Make ready 1 tbsp of liquid aminos (Tamari or soy sauce will substitute).
8. {Take 4 of dates.
9. {Make ready sprigs of Fresh parsley.
10. {Make ready 1 tsp of fresh thyme.
11. {Get 2 tbsp of 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):

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 this up for this special food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!