How to Best Appetizing Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)

How to Best Appetizing Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) Delicious, fresh and tasty.

Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). Great recipe for Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). This vegan pate, made with mushrooms, is so tasty. Both savoury and a gentle hint of fruitiness, it is perfect on toast, crackers or as a dip.

Look for brands like Earth Balance and Miyoko's.

The recipe will work if you leave it out, but it just won't taste the same.

Truffle oil adds so much flavor!

You can cook Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) using 11 ingredients and 7 steps. Here is how you cook it.

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

1. It’s 1/2 cup of raw cashews (soaked in boiling water for an hour).

2. It’s 1 of medium yellow onion diced.

3. You need 4 cloves of garlic diced.

4. Prepare 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. You need 3 cups of sliced mushroom.

6. Prepare 1 tsp of red or white miso (depends on your taste buds which you prefer).

7. Prepare 1 tbsp of liquid aminos (Tamari or soy sauce will substitute).

8. It’s 4 of dates.

9. It’s sprigs of Fresh parsley.

10. You need 1 tsp of fresh thyme.

11. You need 2 tbsp of almond flour (I grind raw almonds in an electric coffee grinder to make the flour).

Today I'm sharing and oldie but goodie recipe: this is one of my best vegan, plant-based spreads to date. (Although, technically, mushrooms are not plants… 😉 ) This vegan mushroom pate was such a hit I had to make extra portions to have a chance to snap a few photos!

It's no secret that oil is not a health food.

Yet the struggle to go totally oil-free when transitioning to a healthy whole-food, plant-based diet is real.

Fortunately, with a little guidance, it's not hard to deliver flavor, rich texture, and golden brown deliciousness minus the added fat.

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

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..

Beef stroganoff is a dish that stands out as a favorite from my pre-plant-based years.

The creamy, savory dish served over noodles was so comforting.

Now you can have it again with this updated vegan mushroom stroganoff version.

Plant based, no knead, no fancy equipment needed, and we won't be using any oil at all.

Truth be told this is really my Italian pizza dough recipe in loaf form.