Homemade Vegetable Pâté
Serves : 8 people
Preparation : 20 minutes
Cooking : 10 minutes
Ingredients
- For the vegetable pâté
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14.1 oz of green lentils
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5.3 oz of button mushrooms costs
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5.3 oz of nuts
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1 red onion
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2 garlic
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1 rosemary
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1 thyme
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1 bay leaf
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1 sweet soy sauce If using salty soy sauce, add a teaspoon of agave syrup or granulated sugar
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2 Miso
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olive oil
-
salt, pepper
Instructions
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.
Peel, remove the root end, and finely chop the onion.
Do the same with the garlic.
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.
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.
Toast the nuts for a few minutes in another pan. They should start to brown and smell fragrant, but don't let them burn.
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.
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!