Vegetarian Pate
Elevate your appetizer game with this richly flavored vegetarian pâté—a plant-based twist on a classic spread that's perfect for entertaining or snacking. Made with a savory blend of sautéed cremini mushrooms, lentils, and toasted sunflower seeds or walnuts, this recipe offers a hearty texture and earthy depth of flavor. Enhanced by aromatic garlic and dried thyme, and balanced with a splash of soy sauce and balsamic vinegar, this smooth yet customizable pâté is both nutritious and indulgent. Quick to prepare in under 35 minutes, it’s ideal for serving with crackers, crusty bread, or fresh vegetable sticks at your next gathering. Whether chilled or served at room temperature, this vegetarian pâté is a crowd-pleaser that highlights wholesome ingredients and sophisticated tastes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups cremini mushrooms, finely chopped
- 1 teaspoon dried thyme
- 1 cup cooked lentils
- 0.5 cup unsalted sunflower seeds or walnuts, toasted
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 2 tablespoons parsley, finely chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the chopped mushrooms and dried thyme to the skillet. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Transfer the cooked mushroom mixture to a food processor.
Add the cooked lentils, toasted sunflower seeds or walnuts, soy sauce, balsamic vinegar, salt, and black pepper to the food processor.
Blend the mixture until smooth, scraping down the sides as needed. You can leave it slightly chunky if you prefer a more textured pâté.
Taste and adjust seasoning, adding more salt, pepper, or balsamic vinegar if desired.
Transfer the pâté to a serving dish and sprinkle with parsley if using.
Serve chilled or at room temperature with crackers, toasted bread, or vegetable sticks.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 13.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2712 mg | 58% | |
*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.
