Tempeh&Mushroom Pate

I found this recipe in “the complete ‘I’ (…ntelligent’s) guide to gluten-free vegan cooking”  🙂 

I replaced few ingredients to make it more Tridoshic 😉 

1( 8 oz) pgk. Tempeh (crumble it with your fingers) 

6 oz. Crimini mushrooms (around 1 1/2 Cups)

“just” 1/4 Cup  red onion, diced

7 TB vegetable broth

1 TB Coconut oil 

“just” 1/2 garlic, minced 

1 TB herbs de Provence

one pinch of each: cinnamon, cardamon

1/4 tsp coriander

1/8 tsp grated fresh ginger

1/4 Cup (the best quality you can) Balsamic vinegar

1 1/2 TB Tamari

1/2 tsp maple syrup 

1 tsp sweet miso (low sodium miso preferable)

1) place in a large skillet the oil, 4 TB of veggie broth, crumbled tempeh, mushrooms,  red onion, and the herbs de Provence, cook in medium for about 4-5′ stirring constantly

2) add garlic, the rest of spices and the rest of the veggie broth.  cook for 2-3′

3) add vinegar, tamari, and maple syrup and cook for 2′ or until the liquids are absorbed. let it cool for about 10′

4) Place the mixture in a food processor, add the miso. Process until smooth.

~ Wishing You All A Sunny Day~


2 thoughts on “Tempeh&Mushroom Pate

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