Vegan Lentil Pate Aka Faux Gras
Elevate your plant-based snacking game with this Vegan Lentil Pâté, affectionately known as Faux Gras. Packed with earthy green or brown lentils, buttery toasted walnuts, and a medley of savory flavors like garlic, soy sauce, and smoked paprika, this rich and creamy spread is a delightful twist on traditional liver pâté. Perfectly seasoned with fresh thyme and a tangy touch of balsamic vinegar, this vegan pâté offers a luxurious yet guilt-free appetizer that's perfect for entertaining or everyday enjoyment. Ready in just 40 minutes and naturally gluten-free, it pairs beautifully with crusty bread, crackers, or crunchy veggie sticks for a flavorful, crowd-pleasing option. Whether you're hosting a party or looking for a nutritious snack, this Faux Gras is sure to impress!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 2 cups Water
- 1 cup Walnuts
- 2 tablespoons Olive oil
- 1 medium, diced White onion
- 2 cloves, minced Garlic
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 1 teaspoon, chopped Fresh thyme
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Water (for thinning, if needed)
Instructions
Rinse the lentils thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, add the lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and most of the water is absorbed. Remove from heat and let cool slightly.
While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from the skillet and set aside to cool.
In the same skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
In a food processor, combine the cooked lentils, toasted walnuts, sautéed onion and garlic, soy sauce, balsamic vinegar, fresh thyme, smoked paprika, salt, and black pepper.
Blend the mixture until smooth, scraping down the sides as needed. If the pâté is too thick, gradually add up to 1/4 cup of water to achieve the desired consistency.
Taste and adjust seasonings if necessary.
Transfer the pâté to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature with fresh bread, crackers, or vegetable sticks.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 247 mg | 5% | |
*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.
