Mushroom-Lentil Pâté

Name: Mushroom-Lentil Pâté
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: ½ cup porcini mushrooms (dried); 1 cup hot water (not boiling); 1 cup lentil sprouts; 1 cup mung bean sprouts (mature); 1 cup raw walnuts (halves); ½ cup organic sun-dried tomatoes (packed in olive oil, chopped (see Chef’s Notes)); 2 tbsp coconut aminos; 1 ½ tbsp organic raw apple cider vinegar (or to taste); 1 tsp dried marjoram; 1 tsp dried thyme; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp ground black pepper; ¼ tsp cayenne pepper; ¼ tsp ground cumin; ½ tsp salt (or to taste); ¼ cup extra-virgin olive oil (see Chef’s Notes)

Doug Evans

2 months ago

Yields6 ServingsPrep Time1 hrTotal Time1 hr

Ingredients

½ cup porcini mushrooms (dried)

1 cup hot water (not boiling)

1 cup lentil sprouts

1 cup mung bean sprouts (mature)

1 cup raw walnuts (halves)

½ cup organic sun-dried tomatoes (packed in olive oil, chopped (see Chef’s Notes))

2 tbsp coconut aminos

1 ½ tbsp organic raw apple cider vinegar (or to taste)

1 tsp dried marjoram

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

¼ tsp ground black pepper

¼ tsp cayenne pepper

¼ tsp ground cumin

½ tsp salt (or to taste)

¼ cup extra-virgin olive oil (see Chef’s Notes)

Directions

Put the mushrooms in a small bowl and pour the hot water over them. Leave to soak for 1 to 2 hours, until softened.

Remove the hydrated mushrooms from the water and put them in a high-speed blender. Put a mesh strainer over the blender and line it with a coffee filter or paper towel. Strain the soaking liquid through the filter directly into the blender.

Add the lentil sprouts, mung bean sprouts, walnuts, sun-dried tomatoes, coconut aminos, vinegar, marjoram, thyme, garlic powder, onion powder, black pepper, cayenne, cumin, and salt and blend, starting on low speed and working your way up to high, until very smooth, about 5 minutes, stopping to prevent the mixture from getting too warm and to scrape the sides of the machine as needed.

Add the oil and blend until incorporated. Taste and add more vinegar and/or salt to your Vegan Pâté if needed.

Chef’s Notes

Substitutions
In place of porcini mushrooms try another dried mushroom of your choice.

In place of cayenne try paprika.

In place of apple cider vinegar try lemon juice.

Oil-Free
In place of sun-dried tomatoes packed in olive oil try sun-dried tomatoes that are packed in water or that are dried.

In place of olive oil, try tahini or unsweetened, plain plant-based yogurt.

Optional Garnishes
Chopped fresh parsley, snipped chives, a sprinkle of paprika, extra lentil sprouts, extra minced sun-dried tomatoes, sliced raw pickles, or pickled red onions are all great options.

Prep Ahead
Soak the mushrooms ahead of time.

Storage
The vegan pâté will keep, covered in the refrigerator, for up to 5 days.

Nutrition Facts

6 servings

Serving size

82g

Amount per serving
Calories250

% Daily Value *
Total Fat 23g30%
Cholesterol 0mg
Sodium 150mg7%
Total Carbohydrate 10g4%
Protein 5g

Calcium 30mg3%
Iron 1.6mg9%
Potassium 320mg7%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.