Mushroom walnut lentil pate

This simple, delicious, and nutritious WALNUT LENTIL PATÉ is a gluten-free 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, , wraps, or 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

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 , heat the olive oil before adding the onions, garlic, sugar, and bay leaves. Cook for 5 minutes while stirring frequently.

Add the mushrooms and simmer for an additional 3 to 4 minutes.Add the fresh , 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 skillet 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 mushroom 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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