Vegan mushroom-cashew pate on whole-wheat toast
Vegan mushroom-cashew pâté is a creamy blend of earthy mushrooms, toasted cashews, and sautéed onions, served on crunchy whole-wheat toast. This dish provides a delicious and nutritious snack or appetizer, perfect for any occasion.
Cook time 15 min
Prep time 5 min
Ingredients:
2.50 cups mushrooms2 oz cashew
1 onion
2 tbsp coconut oil
1 tbsp fresh parsley
1 dash salt
1 dash black pepper
4 slices whole-wheat bread
Vegan mushroom-cashew pate on whole-wheat toast is a delicious and nutritious vegan appetizer. This creamy pate is packed with earthy mushrooms and rich cashews, enhanced by the subtle sweetness of sauteed onions and the fresh hint of parsley. Served on crunchy whole-wheat toast, it's a perfect starter for any occasion or a healthy snack.
Instructions:
- Clean and slice the mushrooms.
- Finely chop the onion.
- If your cashews are raw, lightly toast them in a dry pan over medium heat for 5 minutes, stirring occasionally until they are golden brown.
- Chop the fresh parsley.
- In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.
- Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes. Add a pinch of salt and black pepper to season.
- Transfer the cooked mushrooms and onions to a food processor.
- Add the toasted cashews, the remaining 1 tablespoon of coconut oil, and the chopped parsley to the food processor.
- Blend until smooth, stopping to scrape down the sides as necessary. Taste and add additional salt and pepper if needed.
- While the pâté is blending, toast the whole-wheat bread slices until golden brown and crispy.
- Spread a generous amount of the mushroom-cashew pâté onto each slice of toasted whole-wheat bread.
- Optionally, garnish with a sprinkle of chopped parsley or a drizzle of olive oil for an extra touch of flavor.
- Serve immediately as an appetizer, snack, or light meal.
Enjoy your homemade vegan mushroom-cashew pate on whole-wheat toast as a sophisticated appetizer or a hearty snack. This delightful pate offers a unique combination of flavors and textures that is sure to impress both vegans and non-vegans alike.
Vegan mushroom-cashew pate on whole-wheat toast FAQ:
Store leftover pâté in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. Be sure to thaw in the refrigerator before reusing.
To make this pâté nut-free, substitute the cashews with sunflower seeds or pumpkin seeds. These alternatives will provide a similar creamy texture without the use of nuts.
A medium to large skillet is recommended for sautéing the mushrooms and onions. This allows enough space for the ingredients to cook evenly without crowding.
The onions should be translucent after about 5 minutes, and the mushrooms should release their moisture and become golden brown, which usually takes about 8-10 minutes. Season with salt and pepper to enhance flavor.
Yes, you can use different types of bread such as sourdough, rye, or gluten-free options, depending on your preference and dietary needs. Just make sure to toast them until golden brown for the best texture.
Tips:
- Ensure the mushrooms are thoroughly cleaned and dried before cooking to avoid excess moisture in the pate.
- Soak the cashews in hot water for at least 30 minutes before blending to achieve a creamier texture.
- Blend the mixture until smooth for a fine, spreadable pate or pulse it a few times for a chunkier version.
- You can toast the whole-wheat bread slices to add a crunchy contrast to the smooth pate.
- Garnish the finished pate with a sprinkle of finely chopped fresh parsley for added flavor and presentation.
- Store any leftover pate in an airtight container in the refrigerator for up to 3-4 days.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 7g
Carbohydrates 20g
Fiber 3.02g
Sugar 4.05g
Fat 15g
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