Have you ever made a vegan pate before? Well I’m about to show you how it can be possible. This pate is made with speckled lentils, walnuts, and a handful of seasoning to make it absolutely delicious and perfect when served with baguette or crackers.
Why you’ll love this vegan pate:
- It’s Vegan: Yep! You can’t find vegan pates around very often so this is what makes this delicious pate different
- Quick: Make this pate in just 30-minutes
- Perfect Appy: Serve this vegan pate as a delicious appetizer with baguettes or crackers at your next get together
Ingredients:
Speckled Lentils: For this recipe I used SILO’s dark speckled lentils. These lentils are rich and earthy, and hold their shape well when cooking with them. They’re also full of iron and fibre.
Miso Paste: Rich in nutrients, miso contains many healthy vitamins and minerals like vitamin K, manganese, zinc, protein, and calcium. All which are good for your bones, and nervous system.
Walnuts: Walnuts are full of good fats. They are high in omega-3 fatty acid, and are a great protein source.
How to make vegan pate:
- Cook the ¾ cup of SILO Dark Speckled Lentils according to the instructions on the package.
- Strain, rinse, and set the lentils aside to cool.
- Heat a large pan over medium-high heat.
- Add the chopped walnuts and stir often for up to 5 minutes, until they are fragrant and toasted.
- Transfer the walnuts to a bowl. Set aside.
- Add the olive oil and shallots to the pan, cooking for 2 – 3 minutes until soft.
- Add the minced garlic and mushrooms, cooking for another 5 – 6 minutes, allowing the water from the mushrooms to cook off.
- Next, add the lentils, toasted walnuts, fresh thyme, red wine vinegar, miso paste, salt, dried thyme, minced onion, and cracked black pepper.
- Stir to combine and cook for another 5 minutes, allowing the flavors to bind.
- Transfer the mixture to a blender along with the water and lemon juice.
- Blend on high speed until smooth, scraping down the sides in between.
- Line a loaf pan with plastic wrap and then a line of parchment on the length side.
- Transfer the pate mixture to the loaf pan, wrap up, and refrigerate for 2 – 3 hours.
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Add the sliced baguette to the tray, drizzle olive oil, and season with salt + cracked black pepper.
- Bake for 8 – 10 minutes until toasted and golden brown in color.
- When the Pate is firm, remove it from the fridge and transfer it to a serving plate.
- Garnish the pate with fresh thyme and the baked crostini.
Expert Tips & FAQ:
Blend Well: Make sure to blend the pate to your liking and add water to adjust the consistency.
Flavoring: Add any delicious flavors you desire to this pate- swapping thyme for rosemary, oregano, or even roasted garlic!
Serving: Instead of the toasted baguette as crostini, use your favorite slice of gluten-free bread or enjoy it with crackers.
Storage: Pate can be kept in the fridge in an airtight container for 5 - 6 days.
Other recipes to make:
- One Pot Meals: Spinach Feta Rice Bowl
- Greek Meatballs with Whipped Feta
- Vegan Pastitsio Recipe
- Vegan Lemon Rice Soup
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SILO Dark Speckled Lentil, Mushroom + Walnut Pate
Prep time: 20 minutes
Cook time: 30 minutes
Serves 6 - 8
¾ cup dry SILO Dark Speckled Lentils
2 tbsp. olive oil
3 small shallots, finely diced
3 large garlic cloves, minced
1 ½ cups cremini mushrooms, finely chopped
1 cup walnuts, roughly chopped
3 sprigs of fresh thyme + extra to garnish
1 tbsp. red wine vinegar
2 tsp. miso paste
1 tsp. salt
1 tsp. dried thyme
1 tsp. minced onion
½ tsp. cracked black pepper
2/3 cup water
Juice of 1 lemon
12 – 15 slices of baguette
Instructions
Cook the ¾ cup of SILO Speckled Lentils according to the instructions on the package.
Strain, rinse, and set the lentils aside to cool.
Heat a large pan over medium-high heat.
Add the chopped walnuts and stir often for up to 5 minutes, until they are fragrant and toasted.
Transfer the walnuts to a bowl. Set aside.
Add the olive oil and shallots to the pan, cooking for 2 – 3 minutes until soft.
Add the minced garlic and mushrooms, cooking for another 5 – 6 minutes, allowing the water from the mushrooms to cook off.
Next, add the lentils, toasted walnuts, fresh thyme, red wine vinegar, miso paste, salt, dried thyme, minced onion, and cracked black pepper.
Stir to combine and cook for another 5 minutes, allowing the flavors to bind.
Transfer the mixture to a blender along with the water and lemon juice.
Blend on high speed until smooth, scraping down the sides in between.
Line a loaf pan with plastic wrap and then a line of parchment on the length side.
Transfer the pate mixture to the loaf pan, wrap up, and refrigerate for 2 – 3 hours.
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Add the sliced baguette to the tray, drizzle olive oil, and season with salt + cracked black pepper.
Bake for 8 – 10 minutes until toasted and golden brown in color.
When the Pate is firm, remove it from the fridge and transfer it to a serving plate.
Garnish the pate with fresh thyme and the baked crostini.
Notes
Make sure to blend the pate to your liking and add water to adjust the consistency.
Add any delicious flavors you desire to this pate- swapping thyme for rosemary, oregano, or even roasted garlic!
Instead of the toasted baguette as crostini, use your favorite slice of gluten-free bread or enjoy it with crackers.
Pate can be kept in the fridge in an airtight container for 5 - 6 days.
