Tofoie Gras

I love a delicious vegetable pâté

Serve up this light, cruelty free parfait with toasted rye or crispbreads as a starter or indulge as a snack.

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Serves 4

Ingredients

1 small onion, peeled and chopped

1 clove of garlic, peeled and chopped

200g chestnut mushrooms, sliced

100ml white wine (I use a cooking wine)

1 tsp vegan bouillon

1 tsp dried thyme

Salt

Pepper

200g firm tofu (about 1/2 a normal sized block)

1tbsp vegan butter

Method

Preheat oven to 200°C

Melt butter in a pan

Fry garlic and onion for around 5 minutes or until the onion starts to become transparent.

Add the wine, mushrooms, bouillon, thyme and salt and pepper to taste and sauté until the wine is almost evaporated.

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Remove from heat and let cool.

Using a blender, blend with the tofu until smooth.

Divide in to 4 small ramekins.

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Bake in oven to set for 30 minutes. Top will brown slightly.

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Let cool before serving. 

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