Vegan Pate

Author:
Publish date:
Social count:
16
vegan pate

I made this recipe when I was trying to find something to put in my beef wellington, I figured it would have the umami and the fat, but in a healthier way than any meat alternative and it is really good on it's own so enjoy on some bread toasts. Adapted from a Food and Wine recipe.

  • Duration
  • Prep Time
  • 1 cup ServingsServings

Ingredients

  • 1 cup walnuts
  • 1/2 cup dried shiitake mushrooms
  • 1 cup boiling water
  • 1/2 pound cremini mushrooms, stemmed
  • 2 tablespoons tamari
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon nutritional yeast
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon chopped rosemary
  • 1 teaspoon light miso
  • 2 dry-packed sun-dried tomato halves
  • salt to taste

Preparation

1. Put the walnuts in a bowl and cover with cold water. Let stand for 1 hour.
2. Meanwhile, in a small heatproof bowl, cover the dried shiitakes with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
3. Cut the crimini mushrooms in quarters.
4. In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the mushrooms and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
5. In a small saucepan, combine the soaked shiitakes and sun-dried tomatoes. Slowly pour in the shiitake soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
6. Drain the walnuts and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the cooking liquid adjust as needed to achieve desired consistency. Season with salt if needed.