I remember the first time I ever tried making a vegan pâté. It was my very first Thanksgiving being vegan and I followed the recipe exactly, even though I thought it was quite odd to add an entire head of garlic in. But what did I know?
Cut to, my family and I scaring off every vampire on the entire continent… sorry Cullens.
Anyways, I was pretty scarred for a while. Five years to be exact. Until I decided to take a swing at my own recipe. And wouldn’t you know it, the first try was a hit!
This vegan pâté is absolutely delicious, hot or cold. I designed it to be whipped up as an appetizer for four for the holidays that can be easily doubled or tripled. But if you can’t resist, it makes an awesome meal for two. Just toast up some bread, and get to dipping!
And don’t worry, this one is vampire friendly!
Vegan Pâté
Ingredients
- ⅓ cup green or brown lentils
- ⅓ cup walnuts
- ½ tsp salt
- 1 tsp olive oil
- 1 medium shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1 1/2 tsp white miso
- ⅛ tsp black pepper
- 1 tsp tamari or soy sauce (low sodium)
Instructions
- In a small stock pot, bring 3 cups of water to a boil and add the lentils. Lower to a simmer and cook for 20mins until tender. Drain and set aside.
- Over medium heat in a medium fry pan, heat the walnuts for 5mins until lightly browned. Toss to make sure they don’t burn.
- Place the walnuts in a food processor with the salt and blend until meal is formed.
- Heat the olive oil in the same heated fry pan. Add the shallot and garlic, cooking for 5mins.
- Add lentils to the fry pan and stir together for 1min.
- Place all the remaining ingredients, including the lentil mix into the food processor where the walnut meal is. Add 1/4 cup of water and blend until it is a hummus-like texture.
- Serve hot or cold with crusty bread, crackers, or veggies!
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