Veggie Pâté

Clean 250 g of mushrooms and cut them into larger pieces, peel the onion and chop it roughly. Heat a pan with oil, add the mushrooms and onion, and lightly salt. Sprinkle with caraway seeds, add allspice, juniper, and pepper. Sauté the ingredients together until the onion and mushrooms caramelize.

Then, let the mushroom-onion mixture cool down, and only then transfer it to a blender. Add smoked tofu, plant-based milk, soy sauce, and salt to taste – blend until smooth and refrigerate.

Place the butter in a small saucepan along with the chopped garlic, a sprig of rosemary, and salt. Sauté the rosemary and garlic over low heat for about 2 - 3 minutes.