Mushroom and Walnut Pate
yummy vegan pate recipe
From The Compassionate Cook Cookbook by Peta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1/2 onion sliced
- 1/2 cup walnuts
- 340 grams fresh mushrooms
- 110 grams firm tofu i used soft because that was what was in the fridge
- Carbohydrate 3.56180645898677 g
- Cholesterol 0 mg
- Fat 5.13135042055697 g
- Fiber 1.11613960095008 g
- Protein 4.29540187658645 g
- Saturated Fat 0.340946916888744 g
- Serving Size 1 1 Serving (80g)
- Sodium 8.02116666704898 mg
- Sugar 2.44566685803669 g
- Trans Fat 0.541085917032685 g
- Calories 71 calories
Heat the water in medium frying pan over low heat Cook mushrooms, onions and garlic until soft, about 5 mins Put the vegetables and tofu in food processor or blend and puree until smooth Add the walnuts, salt and pepper and puree for another 5 minutes Chill the pate thoroughly Spread on bread or biscuit
