½cuporganic sun-dried tomatoes (packed in olive oil, chopped (see Chef’s Notes))
2tbspcoconut aminos
1 ½tbsporganic raw apple cider vinegar (or to taste)
1tspdried marjoram
1tspdried thyme
1tspgarlic powder
1tsponion powder
¼tspground black pepper
¼tspcayenne pepper
¼tspground cumin
½tspsalt (or to taste)
¼cupextra-virgin olive oil (see Chef’s Notes)
Directions
1
Put the mushrooms in a small bowl and pour the hot water over them. Leave to soak for 1 to 2 hours, until softened.
2
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.
3
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.
4
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 Fat23g30%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol0mg
Sodium150mg7%
Total Carbohydrate10g4%
Dietary Fiber 2g8%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein5g
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.
Ingredients
½cupporcini mushrooms (dried)
1cuphot water (not boiling)
1cuplentil sprouts
1cupmung bean sprouts (mature)
1cupraw walnuts (halves)
½cuporganic sun-dried tomatoes (packed in olive oil, chopped (see Chef’s Notes))
2tbspcoconut aminos
1 ½tbsporganic raw apple cider vinegar (or to taste)
1tspdried marjoram
1tspdried thyme
1tspgarlic powder
1tsponion powder
¼tspground black pepper
¼tspcayenne pepper
¼tspground cumin
½tspsalt (or to taste)
¼cupextra-virgin olive oil (see Chef’s Notes)
Directions
1
Put the mushrooms in a small bowl and pour the hot water over them. Leave to soak for 1 to 2 hours, until softened.
2
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.
3
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.
4
Add the oil and blend until incorporated. Taste and add more vinegar and/or salt to your Vegan Pâté if needed.
