Tempeh Pate

Recipe Ingredients

6 oz	170g	Multigrain tempeh
4 oz	113g	Baby bella mushrooms - washed well,
		And roughly diced
		= (or other mushrooms of choice)
1 cup	146g / 5.1oz	Diced shallots
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Dried rosemary - crushed a bit with
		Your fingers
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Dry sherry
		= (or red wine)
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

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 to 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 to 2 hours to allow the flavors to blend. Store covered in the refrigerator for 2 to 3 days. Serve the pate on a platter with slices of bread or crackers.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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