Tempeh Pate

 
6 oz. multigrain tempeh
4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced
1 cup shallots, diced
2 T. olive oil
1 t. garlic, minced
1 t. dried rosemary, crushed a bit with your fingers
2 T. soy sauce
2 T. dry sherry or red wine
1/8 t. freshly ground black pepper
 

Using your fingers, crumble the tempeh into a small bowl. In a non-stick skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend. Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett