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.
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 made up with 125ml hot water
2 tablespoons Meridian Tamari
100g hazelnuts, 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.