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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Tempeh Pecan Vegan Pate! An amazing vegan pate appetizer to satisfy everyone!
This recipe was first published in 2014 and updated in 2019.
These pictures might fool you into thinking that I plan on sharing this vegan pate with others. Sure, it’s the absolute perfect make-ahead holiday appetizer or happy hour snack, but good luck on sharing.
Other potential names for this vegan pate post included:
Ways to impress meat-eating friends.
The only appetizer you will ever want to eat again.
Just try to control yourself.
How is this even vegan?
The only way I ever want to eat tempeh again.
And that about sums it up.
Creamy, savory tempeh vegan pate that I want to slather on just about everything. I’m pairing it with toasted pita bread here, but I’ve also been known to roll it in a tortilla and quickly shove it in my mouth.
This vegan pate is an attempt to recreate the bestappetizerever that BL and I enjoyed in Prague a few years ago. Side note: if you are ever considering Prague for vacation, the answer is yes. Besides ohmygosh isthisreallife? architecture and castles galore, we enjoyed some of the best vegetarian cuisine.
After sampling what seemed like everything on the menu at Clear Head, we both decided that the smoked tofu pate was one of the best things we’ve ever tasted. Totally unassuming, it was a flavor explosion! Creamy! Smoky! Meaty! Dill! All in one bite. You know it’s good when BL asks if he can have the last bite.
So, back in the ol’ U S of A, I decided to take my own crack at it. I decided to use tempeh instead of tofu because try as I might, I couldn’t replicate the same texture when I used tofu. I wanted there to be some tooth to it, chunky but not chunky. A little bite that can hold up to crusty bread and a touch of sweet fruit.
Of course, tempeh did not disappoint and this vegan pate was born. A simple glaze of soy sauce and ginger is the perfect way to say- tempeh, you are the best!
Lastly, it might seem trivial, but do not skip the fruit topping! It brings the entire vegan pate experience together! Options may include pomegranate relish, fresh cranberry sauce, or fresh sliced cherries.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge. I absolutely love seeing your creations. Happy cooking!
Tempeh Pecan Pate! An amazing tempeh pate appetizer to satisfy everyone! Save this one to make over the holiday season or for happy hour at home!
This can be made ahead of time, bring it out of the fridge 15-20 minutes before serving so it’s spreadable. Other toppings instead of cherry jam: fresh sliced cherries, pomegranate relish, cranberry relish.
Highly, highly recommend serving with a little sweet fruit topping as it really completes the creamy pate and toasted bread.
** This recipe was originally posted in October, 2014 and was updated December, 2019.
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