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Mushroom Pate

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INGREDIENTS
  • 3 cups mushrooms, sliced
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1 teaspoon spike seasoning
  • 650 grams / 23 ounces medium firm tofu
  • 1 1/2 tablespoons braggs liquid aminos or tamari
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 2 teaspoons arrowroot powder

METHOD
Wipe mushrooms clean with a wet paper or cloth towel. Saute the mushrooms with a little oil and save the juice. Saute the onion separately.

In a food processor, blend all the ingredients except the mushrooms. Fold in the mushrooms without blending. Place the mixture in an oiled cake pan. Bake at 180C/350F until it cracks and turns light brown in colour (35 minutes approximately).

Allow to cool and then chill. Serve cold in slices.

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