Ingredients:- 8oz Tempeh package
- 1/4 -1/2 cup walnuts
- 1 cup chopped Onion
- 1 chopped stalk Celery
- 2 cloves Garlic
- 1 cup Button or Portabella Mushrooms (I used marinated mushrooms)
- 1-2 tbsp Soy Sauce
- 3 tbsp Pinot Noir or other not-too-sweet red wine
- 4 tbsp Butter (Earth Balance butter substitute in my case)
Seasonings I used:
- 1 tp Salt
- Black Pepper to taste
Sautee in medium-hig heat the onion and garlic in butter for a couple of minutes, then add celery, mushrooms, walnuts and tempeh. Let tempeh lightly brown and add the 3 tbsp red wine. The wine should reduce almost immediately, continue to stir and add the soy sauce, and seasonings.
Turn off the heat and let it sit covered until it cools a little so that you can blend it in the food processor. * I used a blender and it was really difficult to get the whole mix into a paste, I had some big pieces of celery and walnuts here and there.
Take the mixture to the food processor and add at this point the Tahini sauce, if using. Blend until it becomes a light brown paste.
Place it in plastic wraps to make logs (like mine), or put it in small containers with covers. Refrigerate for a couple of hours or until cold before serving.
Enjoy!
Recipe adapted from " The Veggie Table": theveggietable.com
No comments:
Post a Comment