This tasty vegan pâté is really delicious on bread or crackers. Serve it with cornichons, gherkins and/or pickled onions.
![Vegan Pâté [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2024/05/Vegan-Pate-vegan-gluten-free-LR-by-The-Flexitarian-v83-683x1024.jpg)
This tasty vegan pâté is really delicious on bread or crackers. Serve it with cornichons, gherkins and / or pickled onions.
I have never been a fan of meat pâtés as I find them too greasy. This low-fat alternative is made from lentils and mushrooms. I added liquid smoke (which you can find in supermarkets) to add some extra flavour and umami depth.
This vegan pâté is a versatile recipe which you can make whether you are planning for a picnic or simply want to increase your repertoire of meat-free sandwich filling. It is also ideal for buffets and entertaining.
Last, but not least, it is also kids’ friendly (you can skip the marsala wine if you like, I don’t) and both my children have approved of it and asked for it over and over again.
How to make this vegan pâté
The first step is to rehydrate the shiitake mushrooms in a bowl by covering them with boiling water and leaving them to soak. Dried mushrooms have a concentrated flavour and a meaty texture that add depth to this pâté recipe. Rehydrating the shiitake mushrooms in hot water allows them to absorb moisture and become plump and tender. Once rehydrated, the mushrooms can be chopped or pureed and added to the pâté mixture for a delicious and nutritious plant-based spread.
While the mushrooms are soaking, you can cook the green lentils. I like to use Puy lentils as their slightly nutty taste pairs well with a variety of herbs and spices. If you cannot find them you can also use regular green lentils.
The chestnut mushrooms are then sauteed in oil with onion and garlic.
Once the shiitake mushrooms are ready, you will need to drain them and reserve their liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in the bowl of a food processor. Add rosemary, thyme and parsley and 4 Tbsp of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency. Season to taste with salt and pepper and transfer to an airtight container.
How to store this pâté
When it comes to storing vegan pâté, it’s important to keep it refrigerated in an airtight container. This will help to maintain its freshness and prevent any spoilage. It’s also a good idea to consume it within a few days of opening, as it may start to lose its flavour and texture over time. I would not advise that you freeze it as it is best consumed fresh.
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I hope you enjoy this vegan pâté recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Post originally published in June 2021. Updated May 2023
![Vegan Pate [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/06/Vegan-Pate-vegan-by-The-Flexitarian-v8-300x300.jpg)
Vegan Pâté [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 20 g dry shiitake mushrooms
- 125 g green lentils – such as Puy lentils
- 1 medium onion
- 3 garlic cloves
- 150 g chestnut mushrooms
- 125 g pecan nuts
- 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp chopped fresh rosemary leaves
- 2 Tbsp chopped fresh parsley leaves
- 3 tsp of liquid smoke
- 4 tsp lemon juice
- 1/2 tsp ground cumin
- 2 tsp marsala wine
- 3 Tbsp olive oil
- salt & pepper
Instructions
- Put the shiitake mushrooms in a bowl. Cover with boiling water and leave to soak for 20 minutes.
- Heat some water in a saucepan. When boiling, add lentils and cook for around 10 mins until soft (they should be soft but still hold their shape). Drain and set aside.
- Heat 3 Tbsp of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.
- Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.
- While the vegetables are cooking, dry roast the pecans in a small pan. Set aside when done.
- Drain shiitake mushrooms, reserving the liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in a food processor. Add rosemary, thyme and parsley. Add 4 Tbsp of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency.
- Season to taste with salt and pepper.
- Transfer pâté to an airtight jar. It will keep in the fridge for up to a week. Serve spread on baguette with cornichons, gherkins and / or pickled onions.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-pate-gluten-free/
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