Tempeh Pecan Vegan Pate
Tempeh Pecan Pate! An amazing tempeh pate appetizer to satisfy everyone! Save this one to make over the holiday season or for happy hour at home!
Equipment
- Cast Iron Skillet
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. 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
Notes
This can be made ahead of time, bring it out of the fridge 15-20 minutes before serving so it's spreadable. Other toppings instead of cherry jam: fresh sliced cherries, pomegranate relish, cranberry relish.
Highly, highly recommend serving with a little sweet fruit topping as it really completes the creamy pate and toasted bread.
** This recipe was originally posted in October, 2014 and was updated December, 2019.
Nutrition
Serving: 1servingCalories: 197kcalCarbohydrates: 5gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 395mgPotassium: 182mgFiber: 1gSugar: 0.4gVitamin A: 216IUVitamin C: 3mgCalcium: 45mgIron: 1mg