Plant-Based Pate

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Organic Green Lentils

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A classic pate made vegan!

Ingredients

100g Mushrooms cleaned and sliced

2 tablespoons Olive oil

2 tablespoons Vegan butter

1 Onion diced

2 Garlic cloves minced

400g Green lentils cooked

140g Pecans

2 tablespoons Lemon juice

1 tablespoon Soy sauce

2 teaspoons Rosemary

2 tablespoons Thyme

2 tablespoons Sage

1 teaspoon Coconut sugar

1/8 teaspoon Cayenne pepper

Salt to taste

Pepper to taste

Instructions

Heat the oil and butter in a pan, add the onions and garlic and cook for around 5 to 6 minutes, don't forget to stir occasionally. Add the mushrooms, cook until soft then remove from the heat.

Tip the lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage, sugar and cayenne into a blender and blend. Add the mushroom mixture and blend until completely smooth. Add salt and pepper to taste, spoon the pate into a bowl and place in the fridge for a couple of hours until firm.

Serve on bread, toast or crackers.