Vegan Mushroom Pâté
This vegan mushroom pâté with red lentils is a delicious, smoky, creamy, and low-fat spread that's perfect as a starter, lunch, or snack.
Ingredients
- 1 cup (200 g) dried red split lentils, rinsed (see notes)
- 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
- 1 teaspoon 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
Red lentils: It is recommended to rinse dried lentils before cooking to remove any possible dirt or debris. You can do this quickly in a colander under running water.
Vegan cream: I make this pâté with approx. 100 ml of homemade cashew cream. If following my recipe for this, use the amounts to make the 'double' cream version.
Mushrooms: I’ve used chestnut (or cremini) mushrooms in this recipe, but you could use any kind you like. Mixed wild mushrooms are a great choice, as well as dried mushroom stock to replace some (or all) of the vegan stock.
Nuts: For a slightly different taste and texture, try adding walnuts or hazelnuts when blending.
Nut-free: To make this recipe nut-free, simply omit the cashew cream (which is completely optional anyway).
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.
Gluten-free: 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.
Storage: Store this pâté in the fridge in an airtight container for up to a week or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Ultimate Vegan Haggis
- Creamy Vegan Mushroom Stroganoff
- Kidney Bean Dip with Chilli and Lime
- Tofu Cream Cheese
- King Oyster Mushroom Steaks
- Easy Homemade Hummus
- Vegan Red Lentil Dal
- Smoky Vegan Pancetta
Nutrition
Calories: 90kcalCarbohydrates: 14gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 146mgPotassium: 409mgFiber: 6gSugar: 2gVitamin A: 135IUVitamin C: 2mgVitamin D: 1µgCalcium: 25mgIron: 2mg
Nutrition Facts
Vegan Mushroom Pâté
Amount Per Serving
Calories 90
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 146mg6%
Potassium 409mg12%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 2g2%
Protein 6g12%
Vitamin A 135IU3%
Vitamin C 2mg2%
Vitamin D 1µg7%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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