Spinach Mushroom Pate Vegan Recipes

VEGAN MUSHROOM PATE

Steps:

• Dice the onions, finely chop the garlic and chop the mushrooms.
• In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
• Add the garlic, mushrooms, pepper and herbs.
• Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off
• Remove from the heat, and stir in the soy or tamari sauce .
• In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
• When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
• Salt to taste and blend once again before serving.

VEGAN MUSHROOM PâTé

Steps:

• Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse.
• Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later.
• Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
• Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices.
• Add sliced mushrooms and sauté until they have released water and the water cooks off.
• Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off.
• Turn off the heat and pour in the cashew blend and stir in until well mixed.
• Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky.
• Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side.

SPINACH MUSHROOM PATE (VEGAN)

Steps:

• Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
• Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
• Put everything in a food processor and process until smooth, about 3 minutes.
• Transfer to a bowl and add the mayonnaise.
• Taste and adjust seasonings as needed.
• Serve warm, chilled or at room temperature.

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}

Steps:

• Preheat oven to 375 degrees F.
• Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
• Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
• Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
• Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

VEGETARIAN SPINACH-WALNUT PATE

Steps:

• Special equipment: 5-inch ramekin
• Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
• Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
• Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
• Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
• To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.