Bethany's Vegan Kitchen

Chestnut mushrooms, onion and garlic fried in dairy free butter, along with tarragon and parsley, then blended with tofu. This is easy to make, great with slices of bread, crackers, or spread onto sandwiches. It’s like the vegan pâté you can buy in tubes (here in the UK at least) but this is just as tasty and much cheaper to make

You’ll need;

1. Two tablespoons of dairy free butter, or oil
2. 300g chestnut mushrooms, sliced
3. One small brown onion, peeled and thinly sliced
4. Two to three cloves of garlic, minced
5. Half a block of tofu, pressed to remove excess water
6. Half a teaspoon of both dried tarragon and parsley
7. One teaspoon of soy sauce
8. Three tablespoons of nutritional yeast
9. Salt and black pepper to taste

Method;

• Start by heating the butter/oil in a large frying pan over a medium heat. Once that’s warmed up, add in the onion and mushrooms. Give them five minutes to cook and then add in the garlic and herbs
• Give them another five minutes to cook, or until the excess moisture has evaporated, then set them aside to cool
• Once they’ve cooled, dice the tofu into small pieces, then add it into a jug/food processor/blender. Then add the mushrooms, nutritional yeast, soy sauce, and then blend until mostly smooth. Season to taste with salt and black pepper and then refrigerate

My favourite way of eating this is on toasted slices of crusty bread, it adds a lovely flavour to sandwiches too