Name: Vegan Creton Pâté
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 cups (750 ml)
Ingredients: ½ lb (225 g) white mushrooms, quartered; 1 onion, chopped; ¼ cup (60 ml) refined coconut oil; 1 cup (250 ml) water; ¾ lb (340 g) extra-firm tofu, grated; 2 garlic cloves, chopped; ¼ cup (30 g) breadcrumbs; 1 tsp dried oregano; ½ tsp ground black pepper; ¼ tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground cloves; ¼ tsp ground nutmeg

Preparation

- In a large non-stick skillet over medium-high heat, brown the mushrooms and onion in 2 tbsp (30 ml) of the coconut oil. Season with salt and pepper. Deglaze with ½ cup (125 ml) of the water. Remove from the heat.
- In a food processor, finely chop the mushroom mixture with half (6 oz/170 g) of the tofu. Set the purée aside.
- In the same skillet over medium-high heat, brown the remaining tofu with the garlic in the remaining coconut oil, breaking up the tofu and scraping the bottom of the skillet with a wooden spoon to scrape up the caramelized bits. Season with salt and pepper. Add the breadcrumbs, oregano, spices, mushroom purée and remaining water. Bring to a boil, stirring constantly. Simmer for 3 minutes or until the mixture is creamy. Adjust the seasoning.
- Transfer the mixture to ramekins or airtight jars. Refrigerate for at least 4 hours or until completely chilled.

Vegan Creton Pâté

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Ingredients

Preparation

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