How to Make Jamie Oliver Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan mushroom pate - wholefood - plant based (no added oil). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vegan Mushroom Pate - Wholefood - Plant Based (no added oil) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook vegan mushroom pate - wholefood - plant based (no added oil) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

1. Get 1/2 cup raw cashews (soaked in boiling water for an hour)
2. Make ready 1 medium yellow onion diced
3. Get 4 cloves garlic diced
4. Prepare 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
5. Make ready 3 cups sliced mushroom
6. Get 1 tsp red or white miso (depends on your taste buds which you prefer)
7. Take 1 tbsp liquid aminos (Tamari or soy sauce will substitute)
8. Get 4 dates
9. Get sprigs Fresh parsley
10. Take 1 tsp fresh thyme
11. Make ready 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)

Instructions to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

1. Chop and dice the onion and garlic and set aside
2. Slice the mushrooms thinly (I use a food processor slicer) and set aside
3. In a high sided pan, add the cup of vegetable stock and sauté the onions and garlic until they are translucent.
4. Now add the mushrooms and mix well, add the liquid aminos, then let them simmer with lid on the pan and a low heat. When the mushrooms are cooked well, remove the lid and let the juice evaporate
5. Once the liquid has reduced, remove from heat and place in a food processor or blender.
6. Add the cashews, dates, miso and herbs and almond flour
7. Blend in your food processor or blender. You may need to stop and scrape the sides down a few times, to ensure a thorough mix. Transfer to a jar and refrigerate for at least 2 hours. It will keep for a week in the refrigerator and freezes well for up to a month.

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