Mushroom Vegan Pate Recipe
What is vegan pate?
Vegan pate uses freshly ground vegetables, herbs, nuts and pulses to make a rich tasting spread. Using Puy lentils gives the spread a high iron and protein value.
Pate is a French word, literally meaning “paste”. Traditionally pate is made with a mixture of ground meat, spices, herbs and vegetables to make this smooth paste. It is usually served with bread or crackers as an apetizer or for lunch.
French cuisine is not typically vegan, but of course we had to take this popular dish into a vegan version. Vegan pate can be served hot or cold. It would make a great addition to a vegan smorgasbord.
With upcoming holidays like thanksgiving and Christmas, this vegan spread would be a great addition to share with family and friends. Alternatively, veggie pate goes great as a sandwich spread in my opinion.
I simply love warm, crusty bread with a thick slab of mushroom pate.
Why make a faux gras?
I first had vegan pate when we were treated to a French vegan tasting menu as a wedding gift. I had never quite experienced French food like it, I was hooked!
There are some mind-blowing delicious French food that is amazing veganised, from cheesy risotto, vegan caviar to this delicious vegan mushroom pate recipe.
Savouring the warm crusty bread with the smooth and rich faux gras is something I recall distinctly. Of course it was complemented with a glass of red wine!
As traditional meat based pate is traditionally made with the likes of liver, it is known to be high in iron. This is why I’ve included lentils as a base for the mushroom pate, so it is not lacking nutritional value of its non-vegan counterpart.
It is certainly not lacking in deliciousness or nutrients. I particularly love using these Puy Lentils, which you can buy now!
- 200g button mushrooms
- 125g Puy Lentils (precooked)
- 1 white onion
- 3 cloves of garlic
- 2 tblsp olive oil
- 1 tsp rock salt
- 1 tsp tamari
- 1 tbsp balsamic vinegar
- 1 cup toasted walnuts
- 2 tsp sun-dried tomato paste
- 1 tsp Rosemary
- 1 tsp Sage
- 1 tsp Thyme
- Place 1 tbps olive oil to a pan and saute the chopped onion until transluscent
- Chop and add button mushrooms to the pan, adding the herbs, salt, balsamic, tamari and sundried tomato paste.
- In a food processor, whizz the toasted walnuts until ground.
- Remove the mushroom mixture from the pan and allow to cool slightly
- Add the mushromm mixture to the food processor, alongside the puy lentils and blitz until the desired consistency is achieved
- Transfer to a clean container and allow to cool
- Enjoy on warm crusty bread or crackers!
Cooling time can be accelerated in the fridge. The vegan pate will stay fresh for up to a week in the fridge. Please note we used precooked Puy Lentils from a ready pouch.
Amount Per Serving: Calories: 122 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 270mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 3g