If you think vegetarian pâtés are a big disappointment, then you haven’t tried my recipe yet. This easy to make silky Lentil, Mushroom & Walnut pâté is my version of the French classic. This recipe is incredibly easy, hearty, creamy and flavorful.
All the ingredients used to make this recipe our plant-based. It is also gluten-free, sugar-free and protein-rich. This recipe makes a nice big batch, enough for entertaining 8 to 10 people. Serve the pâté with slices of baguette or country bread as a starter and it is guaranteed to wow your crowd.
The pâté should be chilled for at least 6 to 8 hours to firm up and set. The pâté will keep for 3-4 days in the refrigerator. The leftovers cane be frozen for up to two months.
DID YOU MAKE THIS RECIPE?
- 1 cup French green lentils (lentil de puy)
- 1 medium turnip
- 6 whole cloves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon organic coconut oil
- 1 large leek (220g) only white parts, chopped
- 3 garlic cloves, minced
- ½ teaspoon dry parsley
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- 170g Portobello mushroom, stem removed and sliced
- 150g unsalted walnuts, toasted
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon agave syrup
- 2 tablespoons tamari
- 2 teaspoons Cognac (optional)
- ¼ teaspoon cayenne pepper
- ¼ + ⅛ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons organic unsweetened soy milk
- Extra olive oil for brushing
- Wash the turnip and stick the cloves inside the turnip.
- In a large sauce pan, add the lentils and turnip and cover with water. Place on the stove on a high heat and bring to boil. Reduce heat to medium and let it cook uncovered for 30 to 35 minutes. Once the lentils are cooked, remove from the heat and drain. For better result, check the cooking time on the back of the lentil package.
- On a medium heat, In a large skillet or pan, heat the olive oil and coconut oil. Add the leek and garlic and cook for 5 minutes stirring occasionally. Now add the dried herbs and cook further for 1 minutes.
- Add the mushrooms and continue to cook for another 8 minutes until they are soft and cooked through. Remove from heat and let it cool down.
- In a food processor, add walnuts, lemon juice, agave, tamari, cognac, cayenne, salt and pepper and the mushroom mixture. Process until smooth.
- Now add the soy milk and continue to process until the mixture is completely smooth and silky.
- Transfer the pate into a glass jar or a big ramekin. Brush the surface of the pate slightly with olive oil. Cover and refrigerate for few hours until firm.
- Serve with sliced baguette or country bread.