Instructions: Using your fingers, crumble the tempeh into a small bowl.

In a non-stick skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2 to 3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed.

Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth.

Transfer the pate to small dish or crock, cover, and chill for 1 to 2 hours to allow the flavors to blend. Store covered in the refrigerator for 2 to 3 days. Serve the pate on a platter with slices of bread or crackers.

This recipe yields 6 to 8 servings.

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