Mushroom walnut spread is a really fine thing. I buy a lot of spreads at the organic supermarket, but sometimes I feel like making some myself. Like this fine mushroom walnut spread, perfect for every day. For example, for a vegan snack, if it should go quickly or as a basis for a vegan sandwich. The Veganuary is already in full swing and in a few days my first book will be released. I’d say those are some reasons to celebrate, right? Let’s get started together.
Mushroom walnut spread make yourself
Making this spread is simple, but requires a few steps. First of all, I roast the walnuts and sunflower seeds in the oven. Then I saute carrots, mushrooms, onion, garlic in a little oil. Add to this the spices, consisting of parsley, turmeric, nutmeg, pepper and salt. Allow this to cook down together a bit until the vegetables are soft but still firm to the bite. I then add cornstarch and locust bean gum to thicken the mixture a bit. As a final touch, add a little coconut blossom syrup and lemon juice to round out the flavors a bit. Perfect! The final step is to put the vegetables in the blender with the roasted nuts and blend them into a fine paste.
TIP: I mixed the spread very fine, but you can also leave a few pieces in it, depending on individual taste!
Make vegan spreads yourself
I like the spread very much with a vegan snack. For this I take a nice wooden board and add the spread along with vegetable sticks and other snacks. A few slices of fresh sourdough bread round it off perfectly.
If you are looking for a different spread, I have the following suggestions for you:
The mushroom walnut spread is:
- rich in healthy fatty acids
Do you love vegan spreads as much as I do? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Mushroom walnut spread make yourself
- 60 g Sunflower seeds
- 50 g Walnuts
- 1 tbspn Frying oil or other high heat oil
- 2 Piece Garlic cloves peeled and chopped
- 1 Piece Onion peeled and chopped
- 250 g Mushrooms sliced
- 250 g Carrots medium carrots, peeled and diced
- 1 tbspn parsley
- 1 tbspn Turmeric
- 1 ½ tbspn Salt
- Pepper to taste
- ¼ tbspn Nutmeg
- 2 tbspn Cornstarch
- ½ tbspn Locust bean gum
- 1 tbspn Coconut Blossom Syrup
- 1 tbspn Lemon juice
- Sourdough bread
- Vegetable sticks
- Sour cucumbers
- Lactic fermented vegetables
- Line a baking sheet with parchment paper or a permanent baking mat.
- Preheat oven to 140 degrees top-bottom heat (160 convection). Spread walnuts and sunflower seeds on baking sheet, place in oven and roast for 10 minutes. Remove from the oven and let cool slightly.60 g Sunflower seeds, 50 g Walnuts
- Put the pot on the stove and heat a little oil in it. Add the garlic and onion and sauté. Add mushrooms and continue stirring.1 tbspn Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece Onion, 250 g Mushrooms
- Add carrots, along with parsley, turmeric, salt, pepper and nutmeg. Stir until well combined, cover, and simmer over medium heat for about 15 minutes, until vegetables are tender but still firm to the bite.250 g Carrots, 1 tbspn parsley, 1 tbspn Turmeric, 1 ½ tbspn Salt, Pepper to taste, ¼ tbspn Nutmeg
- Add cornstarch and locust bean gum and stir vigorously until the mixture thickens visibly. At the very end, add coconut blossom syrup and lemon juice and stir vigorously once more.2 tbspn Cornstarch, ½ tbspn Locust bean gum, 1 tbspn Coconut Blossom Syrup, 1 tbspn Lemon juice
- Place mushroom-carrot mixture in a blender along with the toasted walnuts and sunflower seeds. Process to a slightly coarser or very fine measure, depending on taste. Pour into sterile jars, seal airtight and refrigerate.
- Allow to infuse for at least 4 hours or better overnight. Keeps airtight in the refrigerator for up to one week.
- TIP : Enjoy as a snack together with fresh rolls, wood oven bread, sour cucumbers, olives and vegetable sticks!Sourdough bread, Nibbles, Vegetable sticks, Olives, Sour cucumbers, Lactic fermented vegetables