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.
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
200g firm tofu (about 1/2 a normal sized block)
1tbsp vegan butter
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.
Remove from heat and let cool.
Using a blender, blend with the tofu until smooth.
Divide in to 4 small ramekins.
Bake in oven to set for 30 minutes. Top will brown slightly.
Let cool before serving.