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–+ servings
Vegan Pate [vegan] by The Flexitarian

Vegan Pâté

This tasty vegan pâté is really delicious on bread or crackers. Serve it with cornichons, gherkins and / or pickled onions.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Beans & Pulses, Dips & Spreads, Quick & Easy, Vegetarian & Vegan Starters
Cuisine French
Servings 24 servings
Calories 77 kcal

Equipment

saucepan
Food Processor

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

Serving: 1servingCalories: 77kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1mgPotassium: 122mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Find this recipe online:

Vegan Pâté

https://theflexitarian.co.uk/recipe-items/vegan-pate-gluten-free/