Pretend Liver Pate
Delight your taste buds with this rich and savory "Pretend Liver Pâté," a plant-based twist on the classic spread, perfect for vegans, vegetarians, and adventurous eaters alike. Made with sautéed mushrooms, creamy lentils, and toasted walnuts, this recipe combines wholesome ingredients with aromatic thyme, smoky paprika, and a splash of balsamic vinegar for a surprisingly indulgent flavor profile. The addition of soy sauce adds a savory depth, while the smooth texture is achieved with just a few pulses in the food processor. Ready in under an hour, including prep and chilling time, this versatile pâté makes an irresistible appetizer served with crusty baguette slices, crackers, or crisp veggies. Whether you're hosting a party, prepping an elegant snack, or looking to elevate your plant-based repertoire, this nutrient-packed recipe is a crowd-pleasing favorite that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (or olive oil for vegan option)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 250 grams cremini or white mushrooms, chopped
- 1 cup cooked green or brown lentils (drained)
- 1 cup walnuts, lightly toasted
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons heavy cream (or unsweetened plant-based milk for vegan option)
- 1 teaspoon balsamic vinegar (optional, for extra depth of flavor)
Instructions
In a medium skillet, melt the butter (or heat the olive oil) over medium heat.
Add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the chopped mushrooms to the skillet and cook for 7-10 minutes, stirring often, until the mushrooms have released their moisture and reduced in size.
Transfer the cooked onion, garlic, and mushroom mixture to a food processor.
Add the cooked lentils, toasted walnuts, soy sauce, thyme leaves, paprika, salt, pepper, heavy cream, and optional balsamic vinegar to the food processor.
Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed. Adjust the seasoning with additional salt or pepper, if desired.
Transfer the pâté to a serving bowl or mold, smoothing the surface with a spatula.
Chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve the pretend liver pâté chilled or at room temperature with crackers, baguette slices, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 17.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 232 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
