This versatile vegan spread makes a wonderful appetizer with crackers or toast points, and it’s a great sandwich or quesadilla filling. If you like, add a handful of chopped toasted walnuts during the last few seconds of processing.
Special Diets:
Ingredients
Method
In a large skillet, heat 1 tablespoon of the oil over medium heat.
Add leeks and cook, stirring frequently, until they begin to brown, about 7 minutes.
Lower heat to medium-low, cover and cook, stirring occasionally, until leeks are golden brown, 10 to 12 minutes longer.
Scrape into a food processor.
Wipe out the skillet, return to medium heat and heat remaining 1 tablespoon oil.
Add mushrooms and salt and cook, stirring frequently, until soft and brown, about 10 minutes.
Stir in thyme, pepper and nutmeg and cook for 1 minute. Transfer to the food processor.
Process vegetables until smooth, stopping once or twice to scrape down the bowl.
With the motor running, pour in broth through the feed tube and process until puréed, about 1 minute.
Add more broth 1 tablespoon at a time if needed. Serve immediately, or cover and refrigerate for up to 5 days.
Nutritional Info
Serving Size
a scant 1/3 cup
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.