Mushroom walnut lentil pate

This simple, delicious, and nutritious WALNUT LENTIL PATÉ is a vegan variation to the traditional recipe, packed with protein and nutritious ingredients! It will prolong your feeling of fullness and satisfaction. Enjoy it with vegetable sticks, crackers, wraps, or sandwiches as a savory snack.

Servings 10


2 oz ~ 60g shiitake or porcini

3 tablespoon extra virgin

½ cup ~ 40g red or spring onion – sliced

2 cloves – minced

½ teaspoon brown sugar

2 bay leaves – optional

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar or lemon juice

1 tablespoon tamari  – or soy sauce if not gf

2 teaspoon miso paste or 2-3 tablespoon capers

1 tablespoon fresh rosemary

8 sage leaves

1 tablespoon fresh thyme

1 cup ~ 85g walnuts

1 ½ cup ~ 225g cooked lentils – about 8 oz

⅛-1/4 teaspoon salt and pepper to taste

How to prepare:

Clean and dice the mushrooms. 

In a large skillet, heat the before adding the onions, garlic, sugar, and bay leaves. Cook for 5 minutes while stirring frequently.

Add the and simmer for an additional 3 to 4 minutes.Add the fresh herbs, balsamic vinegar, apple cider vinegar, and tamari. Continue stirring and cooking for an additional 2 to 3 minutes, or until the mushrooms are tender and cooked through.

In the meantime, roughly chop the walnuts and roast them in a with a teaspoon of oil or an oven preheated to 180 °C/350 °F for 8 to 10 minutes.

Stir lentils and toasted almonds into mixture. Remove bay leaves and transfer to a blender or food processor. Allow mixture to settle for 5 minutes, then add miso or capers and pulse until thick and smooth. If required, add 1 to 2 tablespoons of filtered water to the paté to make it creamier. Add salt and pepper to taste.

Transfer to a bowl and serve as an appetizer with toasted or crackers. Paté can also be used to fill sandwiches. Cover with a lid and refrigerate for four to five days or freeze for up to six months.

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