Recipe by James John Deren

Tempeh Pate

Name: Tempeh Pate
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 - 8 servings
Ingredients: 8 oz Tempeh; 2 T Extra Virgin Olive Oil; 4 oz Mushrooms, diced; 3 Shallots, thinly sliced (2 bulbs per shallot); 2 Cloves Garlic, minced; 1 t Dried Rosemary; 2 T Low Sodium Tamari or Soy Sauce; 2 T Dry Sherry; Freshly Ground Black Pepper

Pate is generally only known to vegetarians in the pure mushroom variety. This nutty and sweet version is great on a cheese and fruit platter, or on Charny Bahn Mi.

Prep Time 5 mins

Cook Time 20 mins

Servings 6 - 8 servings

Category Main Dish

Ingredients

8 oz Tempeh
2 T Extra Virgin Olive Oil
4 oz Mushrooms, diced
3 Shallots, thinly sliced (2 bulbs per shallot)
2 Cloves Garlic, minced
1 t Dried Rosemary
2 T Low Sodium Tamari or Soy Sauce
2 T Dry Sherry
Freshly Ground Black Pepper

Instructions

1 Using The Back Of A Fork: Using the back of a fork, mash the tempeh into crumbles.
2 Saute The Tempeh, Mushrooms, And Shallots: Saute the tempeh, mushrooms, and shallots in the oil over medium heat until well browned. The more browned, the more nutty the flavor.
3 Add The Garlic And Rosemary, Crushing: Add the garlic and rosemary, crushing the rosemary as you add it.
4 Saute Until The Garlic Is Fragrant: Saute until the garlic is fragrant, about one minute.
5 Add The Remaining Ingredients And Cook: Add the remaining ingredients and cook for about 2 minutes, until the alcohol is gone and the liquid is absorbed.
6 Remove From Heat And Allow To: Remove from heat and allow to cool for a few minutes. Transfer to a food processor and process until very smooth.
7 Transfer To A Serving Dish, Cover: Transfer to a serving dish, cover, and chill for at least 1 hour before serving.

Pro Tips & Delicious Variations

Don’t hesitate to let this brown very well. Undercooked tempeh can be bitter, and will rob the dish of is nutty depthness.
This pairs well with crisp tart fruits, such as green apples, and with hard herbed cheeses.
Add ½ of a lemon’s juice to brighten up the pate.
Serve with rustic crackers for a visually appealing presentation.
For a different presentation and to add other flavors, roll chilled pate into a ball and then roll in finely minced dill or finely chopped almonds or any other herbs and nuts you have on hand.
To make finger-food appetizers that can be served on a plate, pipe the pate onto individual crackers and dress with snipped dill, olives, radish, sliced gherkins, or other strong garnishes.
Traditional Bahn Mi is made with liver pate and this is a great substitute to make the vegetarian version even more authentic.