Tempeh Pâté
This pâté is perfect for those days when you’re either too lazy to cook or have spontaneously decided to have some friends over. It’s great for brekky, lunch, dinner or supper and you can store it in a food container in the fridge for up to 2 days.
Recipe by Better Nature
25 min
Serves:
4
ingredients
- 1 pack of Better Nature Tempeh Mince
- 1 tablespoon of olive oil
- 2 tablespoons of soy sauce or tamari
- 1 cup of sundried tomatoes in oil
- 1 small onion (3cm in diameter)
- 2-3 cloves of garlic
- 1 tablespoon of capers
- 1 ½ tablespoon of mustard
- 1 ½ tablespoon of smoked paprika
- 2 tablespoon of dry parsley
- 2- 3 sprinkles of cumin
- Salt and pepper to taste
- 1 pack of toast
instructions
- Heat up a pan with the oil and add in the Tempeh Mince.
- Cook it until golden brown, then add the soy sauce and let it cool.
- Peel and roughly chop the onion, peel and mince the garlic.
- Once the tempeh has cooled a bit, put it into a food processor along with all the other ingredients.
- Blend until spread-like consistency. If you find the pâté to be a bit dry and clumpy either add a small splash (2 tablespoons) of water or olive oil so it’s juicier and has a nice spreadable consistency (not runny).
- Plate the pâté along with your favourite fresh and/or pickled veggies and other condiments.
- Serve it with freshly toasted slices of bread/toast.
instructions
- Heat up a pan with the oil and add in the Tempeh Mince.
- Cook it until golden brown, then add the soy sauce and let it cool.
- Peel and roughly chop the onion, peel and mince the garlic.
- Once the tempeh has cooled a bit, put it into a food processor along with all the other ingredients.
- Blend until spread-like consistency. If you find the pâté to be a bit dry and clumpy either add a small splash (2 tablespoons) of water or olive oil so it’s juicier and has a nice spreadable consistency (not runny).
- Plate the pâté along with your favourite fresh and/or pickled veggies and other condiments.
- Serve it with freshly toasted slices of bread/toast.
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