This vegan mushroom pâté with red lentils is a delicious plant-based version of the classic spread. Smoky, creamy, and low in fat, you can use it for anything from a dinner party starter to a ready-made lunch or snack option.
Featuring meaty mushrooms, protein-packed pulses, woody herbs, smoked paprika, and optional cashew cream, this stuff delivers a lot of flavour and texture. There are a few steps involved in making it, but it's well worth the effort.
This pâté keeps well in the fridge for up to seven days, so make a big batch and use it up throughout the week. For similar vegan recipe ideas, see this homemade hummus, kidney bean dip, and lemony butter bean dip.
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What is pâté?
Pâté is a meat-based loaf or paste that traditionally contains liver, fat, and various seasonings. Originating in France, there are variants and similar dishes across the globe that include fish, eggs, vegetables, and mushrooms.
Needless to say, I'm all about the plants-and-fungi end of this pâté spectrum.
How to make pâté vegan
Traditional pâté is all about the texture and rich flavour, making mushrooms an excellent choice for a meat-free version. And while mushroom pâté is already fairly well-established in its own right, recipes will often include dairy products such as cream cheese.
This vegan recipe uses cooked red lentils for creaminess and nuttiness, as well as herbs and smoked paprika to give it a distinctive smoky flavour. I also blend in homemade cashew cream for a nice finishing touch, however this is optional.
Is vegan mushroom pâté healthy?
The nutritious red lentils and mushrooms in this vegan pâté make it a healthy dish packed full of plant-based protein, fibre, potassium, and iron. When compared to traditional meat-based versions, it is also extremely low in fat.
Can I make this with other lentils?
The great thing about red split lentils is how quickly they cook and break down (e.g. in red lentil soup). Their mushy texture gives the pâté a nice consistency, not to mention a delicious nutty flavour.
If you want to make this pâté with other lentils (such as green lentils or brown lentils), bear in mind that this will alter the final consistency. It will also take longer to cook these from scratch, and you'll want to use plenty of water as opposed to the exact amount specified in this recipe.
To learn more about lentils and other legumes, check out my Beginner's Guide to Pulses.
Can I make it with wild mushrooms?
If you have an abundance of wild mushrooms to hand, these would be delicious in a pâté. I've made a version of this recipe with a mix of freshly foraged hedgehog mushrooms, porcini, and amethyst deceivers.
For extra mushroom points, you could also replace some (or all) of the vegan stock with a dried mushroom stock.
Note: You should never eat any wild plants or mushrooms that you are unsure of. Find out more by visiting Wild Food UK (they actually inspired this recipe when I tried their wild mushroom pâté on a foraging course!)
How to make smoky vegan mushroom and red lentil pâté
To a pan, add the red lentils, vegan stock, bay leaves, sage, thyme, salt, and pepper. Turn on the heat, stir well, and bring to a boil. Reduce the heat to very low and cook for 15-20 minutes, stirring every now and then.
The lentils are done when they've absorbed all the stock and are almost mushy in texture. If the lentils are drying out before they're cooked through and tender, continue to add small amounts of additional stock and reduce the heat further.
Once the lentils are cooked, transfer to a bowl and discard the bay leaves.
Heat the oil in a wide pan on medium heat and add the chopped onion. Soften for 5-6 minutes, then add the chopped garlic and sliced mushrooms.
Cook for 10-15 minutes or until the mushrooms have started to colour, then add the soy sauce, smoked paprika, salt and pepper. Stir well and cook for a minute or so, then remove from the heat and allow to cool for a few minutes.
Once the lentils and mushroom mix have both had a chance to cool down slightly, transfer to a food processor. If including the vegan cream, also add this. Blend for a minute or two, stopping to scrape down the sides. Adjust the seasoning if necessary.
Once smooth, transfer the pâté to a large bowl or individual serving dishes. For the best results, chill in the fridge for at least an hour before serving.
Serving suggestions for mushroom pâté
This smoky vegan pâté has numerous uses, from dinner party starter to a ready-made lunch or snack option:
- Spread it on fresh crusty bread or oatcakes
- Use it as a dip for crunchy carrot or celery sticks
- Put it in between bread slices for an easy sandwich filler
- If you have leftovers, combine it in a pan with a little vegan stock and vegan cream to create a simple pasta sauce
Recipe FAQ
I’ve used chestnut (or cremini) mushrooms in this recipe, but you could use closed cup, button, or portobello (these are all just variants of the same agaricus bisporus family).
If you have wild mushrooms to hand (and know they are safe to eat), these would be a great addition. See the post section above for more info.
To ensure this pâté is 100% gluten-free, you’ll want to use a GF soy sauce (or tamari) and vegan stock that are certified or labelled as such.
If you don't include the optional cashew cream, this vegan pâté is completely nut-free. If you do want to include nuts for a slightly different taste and texture, walnuts or hazelnuts would be a great choice.
Variations and tips
- Cooking pan: I use a wide, high-sided sauté/frying pan to cook the lentils, which I then clean quickly and reuse for frying the other ingredients. It also means I can be prepping those ingredients while the lentils cook. You can either do the same or use separate pans to follow both cooking steps at once.
- Herbs: Other herbs such as rosemary or tarragon would also work well in this.
- Liquid smoke: If you have liquid smoke, add a small amount (start with half a teaspoon) and use less smoked paprika.
How to store vegan mushroom pâté
Refrigerate: You can store this vegan mushroom pâté in the fridge in an airtight container for up to a week.
Freeze: Store this pâté in the freezer in an airtight container or resealable bag for up to six months. Defrost thoroughly at room temperature or ideally overnight in the fridge.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan Haggis
- Creamy Vegan Mushroom Stroganoff
- Kidney Bean Dip with Chilli and Lime
- Lemony Butter Bean Dip
- King Oyster Mushroom Steaks
- Easy Homemade Hummus
- Vegan Red Lentil Dal
- Smoky Vegan Pancetta
You can also check out my full list of vegan dips and snacks.
Smoky Vegan Mushroom & Red Lentil Pâté
Ingredients
- 1 cup (200 g) dried red split lentils
- 3 cups (700 ml) vegan stock (plus more if necessary)
- 2 bay leaves
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cloves garlic, finely chopped
- 1.2 lbs (600 g) chestnut mushrooms, sliced (or any mushrooms you like)
- 1 tablespoon tamari or soy sauce
- 1½ teaspoons smoked paprika
- Salt and pepper, to taste
- 6 tablespoons (100 ml) vegan cashew cream (optional – see notes)
Instructions
- To a pan, add the red lentils, vegan stock, bay leaves, sage, thyme, salt, and pepper. Turn on the heat, stir well, and bring to a boil. Reduce the heat to very low and cook for 15-20 minutes, stirring every now and then. The lentils are done when they've absorbed all the stock and are almost mushy in texture. If the lentils are drying out before they're cooked through and tender, continue to add small amounts of additional stock and reduce the heat further.Note: I use a wide, high-sided sauté/frying pan to cook the lentils, which I then clean quickly and reuse for frying the other ingredients. It also means I can be prepping those ingredients while the lentils cook. You can either do the same or use separate pans to follow both cooking steps at once.
- Once the lentils are cooked, transfer to a bowl and discard the bay leaves.
- Heat the oil in a wide pan on medium heat and add the chopped onion. Soften for 5-6 minutes, then add the chopped garlic and sliced mushrooms. Turn up the heat to get the mushrooms going, then reduce to medium and cook for 10-15 minutes or until the mushrooms have started to colour and any liquid coming out of them has evaporated.
- Once the mushrooms are lightly browned, add the soy sauce, smoked paprika, salt and pepper. Stir well and cook for a minute or so, then remove from the heat and allow to cool for a few minutes.
- Once the lentils and mushroom mix have both had a chance to cool down slightly, transfer to a food processor. If including the vegan cream, also add this. Blend for a minute or two, stopping to scrape down the sides. Adjust the seasoning if necessary.
- Once smooth, transfer the pâté to a large bowl or individual serving dishes. For the best results, chill in the fridge for at least an hour before serving with fresh bread or oatcakes.
Notes
- Ultimate Vegan Haggis
- Creamy Vegan Mushroom Stroganoff
- Kidney Bean Dip with Chilli and Lime
- Lemony Butter Bean Dip
- King Oyster Mushroom Steaks
- Easy Homemade Hummus
- Vegan Red Lentil Dal
- Smoky Vegan Pancetta
Nutrition
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Vicky
Delicious! Thank you 🙂
The Pesky Vegan
Great to hear, cheers for the review!
Fanny
We tried this a a few weeks ago and will make it again soon, it was delicious!😋 Thanks a lot for all the great recipes
The Pesky Vegan
Great to hear, thanks for the review! Also something I've made several times 🙂