Tempeh Pecan Vegan Pate
Tempeh Pecan Vegan Pate! An amazing vegan pate appetizer to satisfy everyone!
This recipe was first published in 2014 and updated in 2019.
These pictures might fool you into thinking that I plan on sharing this vegan pate with others. Sure, it’s the absolute perfect make-ahead holiday appetizer or happy hour snack, but good luck on sharing.
Other potential names for this vegan pate post included:
Ways to impress meat-eating friends.
The only appetizer you will ever want to eat again.
Just try to control yourself.
How is this even vegan?
The only way I ever want to eat tempeh again.
And that about sums it up.
Creamy, savory tempeh vegan pate that I want to slather on just about everything. I’m pairing it with toasted pita bread here, but I’ve also been known to roll it in a tortilla and quickly shove it in my mouth.
Vegan pate inspiration
This vegan pate is an attempt to recreate the bestappetizerever that BL and I enjoyed in Prague a few years ago. Side note: if you are ever considering Prague for vacation, the answer is yes. Besides ohmygosh isthisreallife? architecture and castles galore, we enjoyed some of the best vegetarian cuisine.
After sampling what seemed like everything on the menu at Clear Head, we both decided that the smoked tofu pate was one of the best things we’ve ever tasted. Totally unassuming, it was a flavor explosion! Creamy! Smoky! Meaty! Dill! All in one bite. You know it’s good when BL asks if he can have the last bite.
So, back in the ol’ U S of A, I decided to take my own crack at it. I decided to use tempeh instead of tofu because try as I might, I couldn’t replicate the same texture when I used tofu. I wanted there to be some tooth to it, chunky but not chunky. A little bite that can hold up to crusty bread and a touch of sweet fruit.
Of course, tempeh did not disappoint and this vegan pate was born. A simple glaze of soy sauce and ginger is the perfect way to say- tempeh, you are the best!
Lastly, it might seem trivial, but do not skip the fruit topping! It brings the entire vegan pate experience together! Options may include pomegranate relish, fresh cranberry sauce, or fresh sliced cherries.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge. I absolutely love seeing your creations. Happy cooking!
If you like this vegan pate, then you’ll love these other vegan appetizer recipes:
Sweet and Spicy Rosemary Nuts
BBQ Tofu Sliders
Sriracha Cauliflower Wings
Dilled Vegan Almond Cheese Ball
Tempeh Pecan Vegan Pate
Equipment
Ingredients
- 1 tbsp. olive oil
- 8 oz. tempeh patty, quartered
- 1/4 cup water
- 3 tbsp. soy sauce, or tamari for gluten-free version
- 1 clove garlic, minced
- 1 tablespoon fresh grated ginger
- 1/2 cup prepared mayo, I like Vegenaise and Just Mayo for vegan versions
- 1/3 cup fresh dill, finely chopped
- 1/3 cup pecans
- 1/2 cup chopped green onions
- pita, for serving
- cherry jam, for serving
- thinly sliced scallions, for serving
Instructions
- Heat the oil in a skillet or cast iron skillet over medium-high heat. Add the tempeh patties and let brown on each side.
- Whisk together the soy sauce, water, minced garlic clove and ginger. Pour over the tempeh and let cook until all the liquid is absorbed.
- Remove the tempeh from the pan, roughly chop and place into the food processor (affiliate). Add in the mayo and pecans and roughly pulse until combined.
- Add in the rest of the dill and the onions. Pulse to combine.
- Serve on toast or pita bread. Top with cherry jam and thinly sliced scallions