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

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 it.

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. It is wholefood plant based, no added oil compliant and takes less than 20 minutes to make a batch (approx 2 cups) Enjoy!

Ingredients and spices that need to be Take to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

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

Instructions to make 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.

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So that's going to wrap it up for this exceptional food Steps to Make Super Quick Homemade Vegan Mushroom Pate - Wholefood - Plant Based (no added oil). Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!