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Mushroom and Tempeh Paté
[Vegan, Grain-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Mushroom and Tempeh Paté [Vegan, Grain-Free]

172

Dairy Free

Patés are classically elegant appetizers that are guaranteed to wow all your party attendees. This umami-packed paté is made with mushrooms and tempeh that make it as hearty and filling as any traditional meat paté.

Ingredients You Need for Mushroom and Tempeh Paté [Vegan, Grain-Free]

11-ounces mushrooms
1/2 carrot
1/2 stalk celery
1-ounce tempeh
4 dried Porcini mushrooms
2 cloves garlic
3 bay leaves
3 rosemary sprigs
3 sage leaves
2 cloves
1 teaspoon of soy sauce
30 capers
1/3 tablespoon fresh chopped parsley
Chili pepper, as needed
Olive oil, as needed
Pepper, as needed
Salt, as needed

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How to Prepare Mushroom and Tempeh Paté [Vegan, Grain-Free]

Soak the porcini mushrooms.
Sauté the mushrooms with two tablespoons of oil, a clove of garlic, salt, and pepper.
Wash and fry all vegetables. Cut the carrot and celery into small pieces and sprinkle with a little oil and a drop of water, a bay leaf, a rosemary sprig, a clove, and a leaf of sage. Sauté until soft but not discolored.
Boil the tempeh for three minutes, then let it cool and crumble. Drizzle it with the soy sauce, and some chili.
Mince the capers very finely. Pass the mushrooms in a meat grinder or, if you do not have it, finely chop the knife. Add the vegetables and tempeh, always making them go through the meat grinder.
Add the capers to the pan with bay leaf, rosemary, sage, clove and chopped parsley. Cook for three minutes. Add salt and pepper if necessary. Blend part of this compound making it creamy, then mix it with the minced mixture.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.