Tempeh Pecan Vegan Pate

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

1. 1

   Heat the oil in a skillet or cast iron skillet over medium-high heat. Add the tempeh patties and let brown on each side.

2. 2

   Whisk together the soy sauce, water, minced garlic clove and ginger. Pour over the tempeh and let cook until all the liquid is absorbed.

3. 3

   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.

4. 4

   Add in the rest of the dill and the onions. Pulse to combine.

5. 5

   Serve on toast or pita bread. Top with cherry jam and thinly sliced scallions