Tempeh Pâté
Recipe created by Colleen Patrick-Goudreau, The Vegan Table
Ingredients
8 ounce package of
tempeh (I use WestSoy - it’s organic and non-GMO)
1/2 cup eggless
mayonnaise (e.g., Vegenaise) or more to taste
1/2 cup finely
chopped green onions
1/4 cup finely
chopped fresh dill
1/2 teaspoon minced
fresh ginger
2 to 4 tablespoons
tamari soy sauce (you can use reduced-sodium or regular)
Break the tempeh into
four squares and add to steamer basket. Steam for 10-15 minutes, until its
nutty aroma fills the air and it turns a lighter color. Transfer to a bowl, and
using a potato masher, mash the tempeh into a paste. You can break out the old
food processor, but why waste the energy washing extra stuff when you can use
that time eating up this yummy pâté?!
Once you have a
paste, let the tempeh cool. Once cool, add in all the other ingredients and
blend well. Slather it on some flatbread crackers and enter vegan nirvana!
I defy you not to eat the whole thing in one sitting.
