Vegan and Gluten-Free Mushroom Lentil Pâté Recipe

This tasty vegan mushroom lentil pâté is really delicious on bread or crackers. Serve it as an appetizer with cornichons, gherkins and/or pickled onions.

I have never been a fan of meat pâtés as I find them too greasy. This low-fat alternative is made from lentils and mushrooms. I added liquid smoke (which you can find in supermarkets) to add some extra flavour and umami depth.

This vegan pâté is a versatile recipe which you can make whether you are planning for a picnic, looking to impress your dinner party friends, or simply want to increase your repertoire of meat-free sandwich fillings. It is also ideal for buffets and entertaining.

Last but not least, it is also kid-friendly (you can skip the Marsala wine if you like, I don’t) and both my children have approved it and ask for it over and over again.

Vegan and Gluten-Free Mushroom Lentil Pâté

10 mins to prep
25 mins to cook
Yields 1 Jar
Vegan
Vegetarian

Ingredients

  • 0.70 oz 20 Grams dry shiitake mushrooms
  • 4.4 oz/US 1/2 cups 125 grams green lentils (such as puy lentils)
  • 1 1 medium onion
  • 3 3 garlic cloves
  • 5.3 oz 150 Grams chestnut mushrooms
  • 4.4 oz 125 Grams pecan nuts
  • 1 Tablespoon chopped fresh thyme leaves
  • 1 Tablespoon chopped fresh rosemary leaves
  • 2 Tablespoons chopped fresh parsley leaves
  • 3 Teaspoons liquid smoke
  • 4 Teaspoons lemon juice
  • 1/2 Teaspoon ground cumin
  • 2 Teaspoons marsala wine
  • 3 Tablespoons olive oil
  • salt and pepper to taste

Preparation

  1. 1
    Put the shiitake mushrooms in a bowl. Cover with boiling water and set aside.
  2. 2
    Heat some water in a saucepan. When boiling, add lentils and cook for around 10 mins until soft (they should be soft but still hold their shape). Drain and set aside.
  3. 3
    Heat 3 tablespoons of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.
  4. 4
    Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.
  5. 5
    While the vegetables are cooking, dry roast the pecans in a small pan for a few minutes. Watch closely so they do not burn. Set aside when done.
  6. 6
    Drain shiitake mushrooms, reserving the liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in a food processor. Add rosemary, thyme, and parsley. Add 4 tablespoons of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency.
  7. 7
    Season to taste with salt and pepper.
  8. 8
    Transfer paté to an airtight jar. It will keep in the fridge for up to a week. Serve spread on a baguette with cornichons, gherkins and/or pickled onions.

This recipe was republished with permission from The Flexitarian.