Mushroom Tempeh Pate 1Total servings: 6
200 g marinated tempeh, crumbled
1 small onion, minced
1 Tbs olive oil
100 g sliced fresh mushrooms
2 cloves garlic, minced
100 g cooked white beans
Saute mushrooms, garlic and onion in olive oil for 8 minutes. Combine sauteed vegetables with beans and marinated tempeh in a food processor and blend until smooth.
Transfer to a serving dish. Serve garnished with fresh parsley.