1 block tempeh chopped
3 cloves crushed garlic
2 cups chopped mushrooms
1 cup spinach
1/3 cup chopped corriander
1 tablespoon brown flax seed
1 cup TVP (textured vegetarian protein)
1 cup hot water
1 teaspoon tumeric
3 hot peppers
1 teaspoon liquid smoke
1 tablespoon blackstrap molasses
Method of cookery
1- Boil the hot water and add to the TVP in a small bowl and stand for 5 minutes.
2- In a food processor add the tempeh, garlic, mushrooms, spinach, coriander, flax seed, turmeric, hot peppers, liquid smoke and blackstrap molasses and blend until a smooth mixture. Add the TVP now which should be soft and expanded with the water. Blend into a pate paste.
3- Spoon the pates into a baking tin and grill both side turning occasionally.
Serve with basmati rice, tomatos, onion and a touch of spinach. You can add a little hummus or English mustard on the side.