Mushroom and Arame Pate
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4


10g arame (this will increase to about 50g after soaking)

2 tbsp refined olive oil

400g mushrooms, roughly chopped

2 tbsp tahini (make sure contents of jar are well stirred)

2 tbsp brown rice miso

1 medium onion, diced

2 cloves of garlic, crushed

4 tbsp vegan red wine


To Serve:

a selection wholemeal bread and crudités

  1. Soak the arame in cold water for 10 minutes, and then drain off the water.

  2. Heat the olive oil in a pan and fry the onion until soft. Then add the mushrooms and garlic and fry for a few more minutes.

  3. Place all the ingredients in a blender or food processor until a smooth puree is formed.

  4. Add a small amount of water if needed.

  5. Serve with wholemeal bread or crudités.
Copyright © The Vegetarian Society 2010

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