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Christian Vegetarian Association Presents:
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Tempeh Pate


6 oz. multigrain tempeh

4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced

1 cup shallots, diced

2 T. olive oil

1 t. garlic, minced

1 t. dried rosemary, crushed a bit with your fingers

2 T. soy sauce

2 T. dry sherry or red wine

1/8 t. freshly ground black pepper


Using your fingers, crumble the tempeh into a small bowl. In a non-stick skillet, sauté the tempeh, mushrooms, and shallots in the olive oil for 5 minutes.

Add the garlic and rosemary, and sauté the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges.

Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed.

Remove the pan from the heat and set aside to cool for 10 minutes.

Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend.

Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.

Serves 6-8

Your question and comments are welcome

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