This simple, tasty and healthy MUSHROOM WALNUT LENTIL PATÉ is a gluten-free vegan alternative to the classic recipe, rich in protein and healthy ingredients!
It will warm you up and make you feel full and satisfied for longer.
Enjoy it as a savoury snack with carrot and celery sticks, crackers or vegetable chips.
You can also add it to your favourite vegan wraps, paninis or sandwiches for a delicious and satisfying takeaway lunch!
A triumph of flavors and aromas and the perfect harmony between traditional Italian and Japanese Asian cuisine give life to this variation of the classic lentil paté.
Lentils flavored with sage, bay leaf and thyme, toasted walnuts and shiitake or porcini mushrooms are mixed with tamari, balsamic vinegar and miso, a very healthy fermented paste rich in proteins and enzymes.
The recipe includes several steps: brown the onions, toast the walnuts, cook the lentils! But I prime that in the end, you will only have to blend everything with a food processor!
This MUSHROOM WALNUT LENTIL PATÉ is the perfect idea to use leftovers lentils from the Christmas holidays, but it is ideal for any season. Perfect to serve as an aperitif or appetizer, at the end of a meal or for a relaxed dinner with friends. Light, healthy and tasty, I often use it to stuff my sandwiches, wrap or panini as it does not damp the crumb and other ingredients!
For a creamy and hummus-like lentil pâté, you can add olive oil and filtered water to obtain the desired consistency.
If you use unpasteurized miso as suggested, add it as indicated only at the end of the preparation and do not cook it to avoid the degradation of the enzymes naturally present in the miso.
If you are not a fan of Asian cuisine and you love more the ingredients of the Italian tradition, replace miso with capers!
This delicious MUSHROOM WALNUT LENTIL PATÉ will win over the most skeptical palates! And as underlined in the credits of the movies, no animals have been harmed making this paté!
The MUSHROOM WALNUT LENTIL PATÉ is
- rich in plant-based protein and enzymes
- healthy, tasty and delicious
- simple and easy to make
- made with fermented miso + a simple alternative
- perfect as an appetizer, snack, aperitive to serve with crackers, vegetables, baked chips or wraps and sandwiches
MUSHROOM WALNUT LENTIL PATÉ - vegan gluten-free
Yield 10-14 servings
This simple tasty and healthy MUSHROOM WALNUT LENTIL PATÉ is a gluten-free vegan alternative to the classic recipe, rich in protein and healthy ingredients! It will make you feel full and satisfied for longer. Enjoy it as a savoury snack with vegetable sticks, crackers, wraps or sandiwches.
- 2 oz ~ 60g shiitake or porcini mushrooms
- 3 tbsp extra virgin olive oil
- 1/2 cup ~ 40g red or spring onion, sliced
- 2 garlic cloves, minced
- 1/2 tsp brown sugar
- 2 bay leaves (optional)
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp tamari ( or soy sauce if not gf )
- 2 tsp miso paste or 2-3 tbsp capers
- 1 tbsp fresh rosemary
- 8 sage leaves
- 1 tbsp fresh thyme
- 1 cup ~ 85g walnuts
- 1 1/2 cup ~ 225g cooked lentils ( about 8 oz)
- 1/8-1/4 tsp salt and pepper to taste
- Clean and slice the mushrooms.
- In a large skillet, heat the olive oil and add the onions, minced garlic, sugar and bay leaves.
- Cook for 5 minutes, stirring often.
- Add the mushrooms and continue cooking for other 3-4 minutes.
- Add the balsamic vinegar, apple cider vinegar, tamari and fresh herbs. Stir and continue cooking for other 2-3 minutes, until the mushrooms are soft and cooked through.
- Meanwhile, coarsely chop and toast the walnuts in a pan with a teaspoon of oil or in a preheated oven at 180 °C/350°F for 8 to 10 minutes.
- Add the lentils and roasted nuts to the mushrooms and stir. Remove bay leaves and transfer to a food processor or blender. Lat rest for 5 minutes then add miso or capers and process until the mixture is thick and smooth. Add 1-2 tablespoon of filtered water to make the paté creamier if necessary.
- Add salt and pepper to taste.
- Transfer to a bowl and serve with toasted bread, crackers or as an appetizer. You can also use the paté to stuff sandwiches.
- Cover with a lid and store in a refrigerator for 4-5 days or in the freezer up to 6 months.
- Calories: 87 Kcal for 1 of 14 servings, but the portion is quite big so you can serve from 10 (122Kcal) up to 14-16 portions!
- The preparation time does not include the cooking of lentils.
- If you make this recipe, remember to use the hashtags #beautyfoodblog and tag @beautyfoodblog on Instagram e BeautyFoodblog on Facebook.Subscribe to the BEAUTY FOOD NEWSLETTER | ENGLISH and never miss a recipe.
Courses Appetizer, spread, aperitif
Cuisine Vegan gluten-free
Serving Size 1 of 14
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This recipe is offered by