Photo Credit: Annette Slade

Deli Style Green Lentil & Shitake Pate

A perfect spread for crackers or filling for hearty sandwiches, this savory healthy vegan pate is fit for a deli tray, and even a favorite of carnivores.

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Deli Style Green Lentil & Shitake Pate

A perfect spread for crackers or filling for hearty sandwiches, this savory healthy vegan pate is fit for a deli tray, and even a favorite of carnivores.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dip
Keyword: green lentils, pate, shitake mushrooms
Servings: 8
Author: Judith Bermn Yamada

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups coarsely chopped shitake mushroom caps
  • 1/2 cup coarsely chopped scallion or spring onion (white parts only)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dry red chili flakes
  • 3/4 teaspoon Herbs de Provence
  • 1 1/2 cups cooked Simple Truth Organic Green Lentils, warm or at room temperature
  • 3 tablespoons vegan soy sauce
  • 2 teaspoons fresh lemon juice

Instructions

  • Heat oil in a 12-inch frying pan. When oil begins rippling in pan, add chopped mushroom caps. Cook on medium-high heat until mushrooms lose most moisture and begin browning; you want that sear on the mushrooms.
  • Lower heat as needed, and add chopped scallions; sauté until scallions are softened and lightly browned in spots, 15-20 minutes.
  • Sprinkle black pepper, cumin and chili flakes over the vegetables, and crumble Herbs de Provence over all; stir through, cooking an additional minute. Remove from heat.
  • Season lentils with vegan soy sauce and lemon juice, and combine with vegetable mixture. Puree entire mixture in a food processor or heavy-duty blender in batches, until mixture is a slightly coarse puree. Stir well.
  • Refrigerate in covered container at least 1 hour, or up to 8 hours.
  • Stir again before serving. Mound mixture in an attractive serving bowl and garnish as desired. Serve with vegan crackers or crudités as an appetizer or in a hearty sandwich with vegan mayonnaise and vine-ripened tomatoes or homemade pickles.
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