What makes this pate delicious is a combination of spices. Use this vegan pate in place of meat in many recipes like tacos, lasagna, stuffed zucchini, bell peppers, or tomatoes. Here, I served it wrapped in lettuce leaves, topped with cabbage salad, freshly made guacamole, and cashew sour cream
1 cup sun-dried tomatoes, presoaked for 4 hours, reserve water.
2 garlic cloves
1 tablespoon cumin
1 tablespoon chili
1 teaspoon oregano
1/2 teaspoon smoked paprika
salt/pepper
2-3 tablespoons coconut aminos or 1-2 tablespoons tamari
Instructions: In a food processor, pulse the walnuts, tomatoes, and all the spices until all are ground and well combined. Add reserved water from tomatoes into the processor, 1 tablespoon at a time while running, to create a smooth and even consistency. Adjust seasoning to taste