TEMPEH PÂTÉ

Difficulty rating: For rookies Serves: 4 people
 
This dish is super convenient and easy-to-make – perfect for those days when you’re either too lazy to cook or you just spontaneously decided to have some friends over (once that is allowed and safe, of course!). 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. But in all honesty, it’s so delicious that it never happens… :)

Recipe by Better Nature


Ingredients

  • 1 pack of our Tempeh Mince

  • 1 Tbs of olive oil

  • 2 Tbs of soy sauce (or tamari)

  • 1 cup of sundried tomatoes (in oil)

  • 1 small onion (3cm in diameter)

  • 2-3 cloves of garlic

  • 1 Tbs of capers

  • 1 ½ Tbs of mustard

  • 1 ½ Tbs of smoked paprika

  • 2 Tbs of dry parsley (1-ish if using fresh)

  • 2- 3 sprinkles of cumin

  • Salt and pepper to taste

  • 1 pack of toast

Instructions

  1. Heat up a pan with the oil and add in the Tempeh Mince
  2. Cook it until golden brown, then add the soy sauce and let it cool
  3. Peel and roughly chop the onion, peel and mince the garlic
  4. Once the tempeh has cooled a bit, put it into a food processor along with all the other ingredients
  5. Blend until spread-like consistency. If you find the pâté to be a bit dry and clumpy either add a small splash (2 Tbs) of water or olive oil so it’s juicier and has a nice spreadable consistency (not runny)
  6. Plate the pâté along with your favourite fresh and/or pickled veggies and other condiments.
  7. Serve it with freshly toasted slices of bread/toast and enjoy!

For those who avoid oils – instead of sundried tomatoes in oil, you can use dry ones but tenderise by soaking them in warm water for a couple of hours beforehand.