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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a true vegan dip, a thicker kind that doesn't taste anything like tofu or mushrooms. It's all in the nutritional yeast and soy sauce. Very, very tasty. Even my picky friend eats it! - - - Note: I use Bragg Liquid Aminos instead of regular soy sauce. It taste just like soy sauce but it has amino acids added to it. Ingredients:
2 teaspoons olive oil |
1 cup chopped onions |
1/2 cup walnuts or pecan pieces |
2 cups chopped mushrooms |
1/2 teaspoon dried thyme |
1/2 pound silken tofu - firm |
3 tablespoons nutritional yeast (if powder use 1 1/2 tablespoons) |
2 teaspoons soy sauce |
1/2 teaspoon salt or to taste |
1 fresh cracked black pepper |
1 pinch of nutmeg |
Directions:
1. Place olive oil in large skillet and heat over medium-high heat. When hot add the onion and walnuts. Cook stirring often for 10 minutes.
2. Add the mushrooms and thyme to the skillet, cook stirring often 10-12 minutes, or until mushrooms are tender and nearly all of the liquid has cooked off.
3. Transfer the skillet mixture to food processor. Add the remaining ingredients and process for several minutes until mixture is very smooth and creamy.
4. Serve the paté warm or chill in storage container.
5. Yield: 2 cups.
6. Per 2 tablespoon serving: Calories: 54, Protein: 3 gm, Fat: 3 gm, Carbohydrates: 3 gm.
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