Vegan "Pate"

3 T veggie oil of your choosing

8-ounce package of tempeh, crumbled (smoky is great if you can get it!)

1/2 cup finely chopped onion

2 stalks finely chopped celery

1 large clove garlic, minced

1 cup mushrooms, cleaned and sliced

2 T tamari or shoyu

2T red wine of your choice

1-2 T cracked black peppercorns

Sautee your tempeh, garlic, onion and celery in the veggie oil until onion is translucent and starting to brown. Add your mushrooms and saute for a few more minutes. Stir in the tamari and wine, and simmer until most of the liquid has cooked off. Let this cool for at least 30 minutes.

Transfer your sauteed goodies to a food processor, and process until completely smooth. Add the cracked peppercorns after this!

Pour into a mold or oven-safe bowl, and bake at 400 degrees for about 20 minutes. Refrigerate for at least two hours after cooking, and serve cold!