Name: Homemade Vegetable Pâté
Prep time: 20 min
Cook time: 10 min
Yield: 8 people
Cuisine: France
Ingredients: 400 g ofgreen lentils; 150 g ofbutton mushrooms (costs); 150 g ofnuts; 1 red onion; 2 pods ofgarlic; 1 teaspoon ofrosemary; 1 teaspoon ofthyme; 1 sheet ofbay leaf; 1 tbsp ofsweet soy sauce (If using salty soy sauce, add a teaspoon of agave syrup or granulated sugar); 2 teaspoons ofMiso; olive oil; salt, pepper; blender

amuse-bouche appetizers finger food prepared in advance toast and spreads

Updated on 07 June 2025 by

cookette

7 reviews 5 : Delicious

Diet

GFDF Gluten-free Lactose-free Vegan Vegetarian

Level

Easy

Calories

213 pour 100g

Preparation

20 minutes

Cooking

10 minutes

Here’s a recipe for a homemade vegetable pâté that makes a delicious spread (or dip) for a cocktail party.

It’s also gluten-free and lactose-free, so it’s sure to be a hit with all your guests, without exception!

The first time I tasted this spread, I was blown away by its rich flavors and thick texture. It’s since become a classic that always impresses my guests at cocktail parties.

I hope you’ll give it a try too—let me know what you think! Enjoy, and thanks in advance for your comments 😀

For

people

Add to shopping list

For the vegetable pâté
400 g of green lentils
150 g of button mushrooms costs
150 g of nuts
1 red onion
2 pods of garlic
1 teaspoon of rosemary
1 teaspoon of thyme
1 sheet of bay leaf
1 tbsp of sweet soy sauce If using salty soy sauce, add a teaspoon of agave syrup or granulated sugar
2 teaspoons of Miso
olive oil
salt, pepper

Kitchen utensils
blender

1
Rinse the lentils, then place them in a pot with three times their volume of cold, unsalted water.
Bring to a boil and simmer for 25 minutes.
2
Peel, remove the root end, and finely chop the onion.
Do the same with the garlic.
3
Pour a drizzle of oil into a skillet, and sauté the onion and garlic over low heat with the bay leaf, thyme, and rosemary.
Season with salt and a drizzle of olive oil.
4
Rinse the mushrooms quickly and pat them dry with a kitchen towel.
Brush them clean, then cut them in half.
Add them to the pan and cook over low heat for 3 to 4 minutes more.
5
Toast the nuts for a few minutes in another pan. They should start to brown and smell fragrant, but don't let them burn.
6
In a blender, add the sautéed vegetables, walnuts, soy sauce, miso paste, lentils, and agave syrup.
Blend until the mixture is smooth and well combined.
7
Spoon this homemade vegetable pâté into one or more ramekins, or serve it on a slate for a gourmet presentation!

Notes

You can serve this delicious homemade vegetable pâté with corn or wheat tortillas, or spread it on toast topped with a cherry tomato held in place by a toothpick!