Tempeh Pate appetizer

[Guest guest]

Serve with crackers

 

Tempeh Pate

4 tablespoons margarine

1 package tempeh -- cut into very small cubes

2 cups onion -- chopped

2 cups mushroom -- chopped

3 cloves garlic -- minced

2 tablespoons soy sauce

2 tablespoons dry sherry

1 teaspoon sage

1 teaspoon Mrs. Dash or another seasoned herb mix

pinch of salt

 

Melt margarine in a 10 to 12 inch skillet over medium-high heat. Add

tempeh, onions, mushrooms, and garlic, stirring often until onions begin

to brown, about 5 minutes. Stir in soy sauce, sherry, sage, and Mrs. Dash.

Cook stirring constantly until all liquid is absorbed into the mixture. Remove

from heat. When cooled pour into food processor or blender and puree. Pour into

a bowl

and chill for at least 1 hour. May be kept refrigerated for up to 3 days.