Sunday, 11 March 2018

Luxurious Hazelnut Tempeh Pate

I made this Luxurious Hazelnut Tempeh Pate a few weeks back when I needed a bit of a mental break and sometimes kitchen therapy helps.

The Hazelnut Tempeh Pate is packed with rich flavours.
This vegan meat-free Pate seriously puts those tube ones to shame, but I understand there place as I have used them in the past and see their convenience when time is of the essence. But if you want to impress or just want a pate with deep 'meaty' flavours, then it is definitely making your own from scratch.  
This Hazelnut Tempeh Pate does  take time to make, but its well worth the effort when plated up and served to your guests with good crusty bread.

As a member of Suma Bloggers Network, I receive a selection of complimentary products every two months to use in recipe development.  I've created over 40 recipes on my blog for Suma Bloggers Network using Suma Co-operative products.
Luxurious Hazelnut Tempeh Pate
Makes 4 - 6 ramekins
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
1 teaspoon dried thyme
240g tempeh, chopped into cubes
1 x Kallo Mushroom Stock cube from Suma made up with 125ml hot water
2 tablespoons Meridian Tamari from Suma
100g hazelnuts from Suma, chopped
1 tablespoon nasturtium seed pods or capers
In a saucepan, heat the oil and saute the onions until soft, then stir in the garlic and the thyme. Continue sauteing until very soft.  
Stir in the chopped tempeh, mushroom stock and tamari and a couple of tablespoons of water. Bring to the boil, then reduce the heat and simmer, covered for about 10 minutes or until most of the liquid has evaporated.
Turn off the heat.
Transfer to a food processor along with 50g of the chopped nuts and the nasturtium seed pods or capers.
Puree until smooth, but not too smooth.  I like a little texture.
Grease 4 - 6 ramekins.
First divide the remaining 50g chopped nuts at the bottom.
Then divide the tempeh mixture between the ramekins, smoothing the tops.  
Cover with foil, then transfer to a baking tray and bake for 30minutes on gas mark 4/180oc.
Remove the foil and bake without foil for 10 minutes until golden.
Remove from the oven. 
Run a spatula around the sides to loosen and chill in the fridge.
To serve invert onto plate to see the lovely hazelnut topping.
Adapted from Canadian Living: The Vegetarian Collection


  1. Snap! I just posted a tempeh recipe. This pate looks really good. I assume the 125ml refers to stock made up with the cubes. I have not come across nastursium seed pods - can't even spell it. Am also curious to know how you served it - did you eat it for a meal or just for snacking and lunches with dippers?

    1. Thanks Johanna. It was really good. I updated the 125ml mushroom stock - it wasn't clear was it, hope it is now. I made the 'pickled nasturtium seed pods' at home last year, if you click on the link, it will take you the recipe. Very similar to capers. We had the pate with homemade crusty bread and also in sandwiches during the working week.

  2. Love that; "kitchen therapy help". I need that often ;-) And I might use this "help" with this tempeh pâté! It really looks delicious!

  3. Yes, yes, definitely yes! I know what you mean about kitchen therapy - whenever I'm really busy, I just count down the minutes until I can go cook. I never thought of using tempeh in a pate, but being a big fan of the tube pates, I'd love to make my own. The hazelnuts on top are such a nice touch. I want some of this and a lot of melba toast!

    1. Thank you Joey. This pate would be delicious with melba toast. I should make more of an effort to make more at home.

  4. That looks good, great photos. I've never considered making pate. I need to investigate, thanks

    1. Thank you Belinda. Compliments for the photograph goes to my husband. He does most of the food photography on my blog, I am lucky. Hope you get round to making a pate this year.

  5. I have never had pate of the original or vegan variety so am interested in this recipe. I hope it did the job with providing kitchen therapy too.

    1. Oh Kari what a shame, you are missing out on a lot. Do pick some up and try it on toast. I have some pates in tubes and tubs that I will share next month for IMK so you can see the brands I don't mind using now and again, as home=made takes more work, though much more delicious.


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