Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan mushroom pate - wholefood - plant based (no added oil). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I have loved my entire life.

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.

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 that.

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

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

Truffle oil adds so much flavor! 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! Add mushroom, thyme, salt and pepper. Add the wine and turn up the heat to medium.

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.

Transfer mushroom mixture to a food processor with the walnuts and another tablespoon of olive oil. A plant-based mushroom walnut pâté filled with garlic, herbs and lots of rich flavor. Your first instinct with mushrooms is probably to sauté them, but did you know that they're also delicious when roasted? Roasting is actually one of the best, not to mention easiest ways to prepare mushrooms. Add the sautéed mushrooms, bread, melted vegan butter, cacao powder, maple syrup, rosemary, thyme, and salt.

So that is going to wrap it up for this exceptional food vegan mushroom pate - wholefood - plant based (no added oil) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!