Mushroom Tempeh Pate 2

Total servings: 6


150 g tempeh, crumbled
2 Tbs vegetable oil
100 g mushrooms, diced
1 shallot, diced
1 glove garlic, minced
1 rosemary, crushed
2 Tbs red wine
2 Tbs soy sauce
salt and pepper to taste


Saute tempeh, mushrooms, garlic and shallot in oil for 8 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Let it cool for a few minutes.

Transfer the mixture to a food processor and blend until smooth.

Transfer to a serving dish.

Vegan: Yes
Vegetarian: Yes