Lentil & Vegetable Pate
This Vegan Lentil, Mushroom and Sunflower Seed Paté is a rich, earthy and satisfying spread that’s perfect for appetisers, sandwiches or savoury snacks. Packed with protein from lentils and sunflower seeds, and full of flavour from sautéed mushrooms, garlic and herbs, it offers a wholesome, plant-based alternative to traditional pâtés. The sunflower seeds add a delightful crunch, while a hint of balsamic vinegar balances the savoury notes with a touch of tang. Whether you’re serving it at a gathering or enjoying it on toast, this paté is as nutritious as it is delicious!
Organic Green Lentils 1kg (Sussex Wholefoods)
100g Lentils
Organic Sunflower Seeds 1kg (Sussex Wholefoods)
2 tbsp Sunflower Seeds
Organic Oyster Mushroom Powder 50g (Sussex Wholefoods)
1 tbsp Mushroom Powder
Organic Smoked Paprika 100g (Sussex Wholefoods)
0.5 tsp Smoked Paprika
Organic Dried Oregano 30g (Sussex Wholefoods)
1 tsp Oregano
Organic Marjoram Leaves 25g (Sussex Wholefoods)
1 tsp Marjoram
Organic Black Pepper Powder 100g (Sussex Wholefoods)
pepper to taste
Sea Salt Fine 1kg (Sussex Wholefoods)
salt to taste
Organic Pure Bouillon Powder 250g (Sussex Wholefoods)
a sprinkle of Bouillon Powder
Organic Vegan Butter Block 200g (Naturli')
50g Vegan Butter
Greek Extra Virgin Olive Oil 1 Litre (Attis)
2 tbsp Olive Oil
Clearspring Organic Balsamic Vinegar 500ml
0.5 tsp Balsamic Vinegar
Other Ingredients
- 250g chestnut mushrooms
- 3 garlic cloves
- 1 onion
- 100 ml water
Method
- Place sunflower seeds in a bowl, cover with boiling water and leave to stand for at least 15 minutes.
- Cook your lentils until soft.
- Chop your mushrooms, onion and garlic.
- Heat 2 tbsp of olive oil on a pan, add onion, garlic and mushrooms and sautee until they reduce and look a little browned.
- Add herbs and smoked paprika and cook until fragrant.
- Add water, mushroom powder and bouillon powder and cook for 5-10 minutes.
- Taste and season with vinegar, salt and paper according to taste.
- Place mushrooms, sunflower seeds and cooked lentils in a blender and blend until thick and smooth.
- Spoon the pate into clean jars and leave to cool
- Melt the vegan butter and pour over the pate, garnish with your favourite herbs. Place in the fridge to chill.
- Serve on bread or crackers.
