Tempeh-Mushroom Pâté

If you miss the taste of chopped liver, give this vegetarian pâté (not “pate”) a try. You might even be able to fool your non-veggie friends.

Yield about 2½ cups
Time 15 minutes to prepare, plus 2 hours to chill
  • frying pan
  • wooden spoon
  • blender or food processor
  • small bowls or crocks with lids or plastic wrap
  • 4 T olive oil
  • 8 oz tempeh, crumbled
  • 1 c onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 8 oz mushrooms, sliced or chopped
  • ½ c walnuts, chopped
  • 2 T soy sauce
  • 2 T red wine
Directions Sauté the tempeh, onion, celery, and garlic in the oil over medium heat, stirring frequently, until onion is translucent, about 6 minutes.

Add mushrooms and continue sautéing until tender, about 5 minutes. Stir in remaining ingredients and cook over low heat until all liquid has been absorbed. Let cool for up to an hour.

Place all of the ingredients in blender and process until you see nothing but a smooth brown paste.

Spread into bowls, cover, and refrigerate for at least 2 hours.

Serve with bread, crackers, or crudités

Notes I adapted this recipe using ideas from several others until I got it just right. When my husband tried it, he kept saying, "It tastes like liver!" so I guess I did a pretty good job. 🙂

Also see another recipe for vegan pâté made with tofu and peas.

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