Let the liver live. The meatiness of mushrooms makes this a satisfying side or main dish for omnivores and flexitarians alike.
- 2 Tbsp vegan butter
- 4 cups mushrooms
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 cup roasted cashews
- 1-2 Tbsp olive oil (depending on thickness of paste)
Melt butter in large pan and add mushrooms.
Cook for 5 min until brown and then add onion and cook for another 2-3 minutes.
Add garlic and cook for another minute.
Add chili powder, coriander, cumin, salt and pepper to mixture and cook until quite dry. Remove from heat.
Once mushroom mixture is fairly cool, add to food processor along with roasted cashews.
Start blending and slowly add olive oil until mixture is a thick paste. Form in ring mold or ramekin and chill for minimum one hour, up to overnight.
Serve with crudité or gluten-free crackers.