[tweetmeme source=”VeganChickie”] I made this pâté as part of the Vegan Beef Wellington recipe I made a couple of weeks ago but I liked the pâté so much that I thought I would post it as a separate entry, it’s such a fast and easy recipe and it’s definitely delicious enough to deserve it’s own post. Also it will be much easier for me to find this way! Apologies in advance for the dodgy photo, I know it doesn’t look appetising, but pâté is just one of those things that looks kinda gross, you’ll have to take my word for it that it’s delicious.
Mushroom Pâté
Ingredients:
1 tbs non dairy margarine
1/2 cup dry white wine
1 small leek, chopped
2 cups button mushrooms, chopped
2 tsp tamari
1 tbs vegan mayonnaise
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme
Method:
1. Heat half your margarine a fry pan over medium heat, add your leek, mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.
2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate for at least 1 hour before serving.
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