Tempeh Mushroom Pâté

Ingredients

  • 1 Block Tempea Tempeh

  • 3 Cups crimini mushrooms, sliced

  • 1.5 Cup red onion, diced 

  • 1 Tbsp soy sauce

  • 1 Tbsp tomato paste 

  • 3 Tbsp olive oil

  • 3 Cloves garlic, chopped

  • 1 Tsp dried thyme

  • 1 Tsp fresh rosemary, minced

  • ½ Tsp salt

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp dijon mustard

  • 2 Tbsp white miso

  • 2 Tbsp fresh parsley

  • ½ Tsp black pepper

Instructions

  1. Grate a block of tempeh using a large grater. 

  2. Add olive oil, grated tempeh, diced onion, sliced mushrooms, tomato paste, and soy sauce to a large pan over medium heat and cook for 7-10 minutes, until mushrooms and onions have softened. 

  3. Add herbs, garlic, and salt to the pan and sauté for another 3-5 minutes.

  4. Let the tempeh mushroom mixture cool and then add it to a food processor with the remaining ingredients. Blend until the pate becomes smooth and spreadable. Once blended, test the flavour and add salt (or any other ingredients) to taste. You may need to scrape down the sides of your food processor when blending.

  5. Serve immediately or store in the fridge.