Vegan Mushroom Pâté

Watch how to make it here

The cremini mushroom is a small, round, brown mushroom that is between a white button mushroom and a portobello mushroom. It possesses a rich, earthy flavor as well as a chewy and tender texture. It’s the perfect ingredient for a vegan pate.

Notes:

  1. The best way to store cremini mushrooms is in a paper bag in the refrigerator. The paper bag will absorb any moisture, helping the mushrooms stay fresh.
  2. Cremini mushrooms can be wiped down with a damp paper towel or by using a soft mushroom brush.
  3. Store leftovers in the fridge for up to 4 days.

Prep Time

10 min

cooking time

10 min

Servings

6

total time

20 min

Difficulty

Ingredients

1
8 oz cremini mushrooms, sliced
2
1/4 red onion, finely diced
3
2 garlic cloves, minced
4
1 tsp fresh thyme
5
1 tsp salt
6
1/2 tsp black pepper
7
1 tbsp soy sauce
8
1 tbsp avocado oil
9
1/4 cup navy beans
10
1/4 cup walnuts
11
1 beet (roasted or steamed)

Cooking Instructions

1
1
Heat up a pan with avocado oil. Cook the red onion and garlic for a few minutes on medium heat. Add the mushrooms. Cover and cook for about 5 minutes. Remove the lid and add soy sauce, salt, black pepper, thyme. Cook for another 5 minutes on low to medium heat. Remove from heat and allow it to cool down for about 10 minutes.
2
2
In a food processor, add navy beans, walnuts, beets, and the mushrooms. Blend until smooth and scrape down the sides as needed. Serve on your choice of bread.
3
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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