California Walnut, Lentil and Mushroom Pate

California Walnut, Lentil and Mushroom Pate

DESCRIPTION

This vegan pate gets its flavor from walnuts, lentils, mushrooms and lots of fresh herbs.

Total Time
35 Mins
Serves
16
Serving Size
1/4 cup
Meal
Snack
Course
Snack

Total Time

Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins

Nutrition

Calories
120 cal
Total Fat
8 g
Saturated Fat
1 g
Polyunsaturated Fat
3.962 g
Monounsaturated Fat
2.55 g
Cholesterol
0 mg
Sodium
20 mg
Carbohydrates
9 g
Dietary Fiber
3 g
Total Sugars
<1 g
Protein
5 g
Vitamin D
2 mcg
Calcium
20 mg
Iron
1 mg

Ingredients

  • 3 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 15 crimini mushrooms, sliced (about 1 ½ cups)

  • 3 cloves garlic, minced

  • 2 cups cooked green lentils

  • 1 1/4 cups California walnuts, toasted

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon coconut aminos

  • 1 tablespoon Cognac

  • 1/4 cup loosely packed Italian parsley

  • 1 tablespoon fresh thyme leaves, minced

  • 1 tablespoon fresh rosemary leaves

  • 1/4 teaspoon kosher or sea salt, or to taste

  • Freshly ground pepper to taste

  • Baguette slices and fresh crudite

Preparation

  1. Heat olive oil in a large skillet. Add onion and saute for 5 minutes or until softened. Add mushrooms and garlic and cook for 10 minutes more.

  2. Transfer to a food processor with lentils, walnuts, lemon juice, coconut aminos and Cognac. Process until finely pureed. Season with pepper.

  3. Add herbs and pulse to finely chop. Season with salt.

  4. Serve with baguette slices and fresh crudité.