This easy vegan pâté is a deliciously smooth and savoury spread made with lentils and mushrooms. Naturally gluten-free and low in fat, it’s perfect for sandwiches, crackers, or served as part of a sharing platter. Packed with umami and kid-approved, it’s a great addition to any plant-based menu.
![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)
Family-Friendly Vegan Pâté with Lentils & Mushrooms
This tasty vegan pâté is a real treat. It’s delicious spread on crusty bread or crackers. For an extra burst of flavour, serve it with cornichons, gherkins, or a few pickled onions on the side.
I’ve never been keen on traditional meat pâtés, they tend to be far too greasy for my liking. So I came up with this lighter, plant-based version made with lentils and mushrooms. A dash of liquid smoke (readily available in most supermarkets) adds a lovely depth of smoky, umami flavour.
It’s a wonderfully versatile recipe which is ideal for picnics, buffets, or simply adding something new to your line-up of meat-free sandwich fillings. Whether you’re hosting guests or packing lunchboxes, this pâté is a brilliant go-to.
Best of all, it’s child-friendly too. My two love it and ask for it again and again. You can leave out the Marsala wine if you prefer, but personally, I think it gives it that extra bit of magic.
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How To Make This Vegan Pâté
Ingredients
To make this vegan pâté you will need:
- dry shiitake mushrooms
- green lentils – such as Puy lentils
- onion
- garlic
- chestnut mushrooms
- pecan nuts
- fresh thyme leaves
- fresh rosemary leaves
- fresh parsley leaves
- liquid smoke
- lemon juice
- ground cumin
- marsala wine
- olive oil
- salt & pepper
Step 1: Rehydrate The Shiitake Mushrooms
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.
Step 2: Cook The Lentils
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.
Step 3: Sauteed The Chestnut Mushrooms
The chestnut mushrooms are then sauteed in oil with onion and garlic.
While the vegetables are cooking, dry roast the pecans in a small pan. Set aside when done.
Step 4: Mix It All Together
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 Vegan 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.
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
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.20 g dry shiitake mushrooms
- 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.125 g green lentils – such as Puy lentils
- Heat 3 Tbsp of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.1 medium onion, 3 Tbsp olive oil, 3 garlic cloves
- Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.150 g chestnut mushrooms
- While the vegetables are cooking, dry roast the pecans in a small pan. Set aside when done.125 g pecan nuts
- 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.1 Tbsp chopped fresh thyme leaves, 1 Tbsp chopped fresh rosemary leaves, 2 Tbsp chopped fresh parsley leaves, 3 tsp of liquid smoke, 1/2 tsp ground cumin, 2 tsp marsala wine, 4 tsp lemon juice
- Season to taste with salt and pepper.salt & 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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