Vegan Pâté

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This plant-based spin on Vietnamese pâté brings deep, savory umami, richness, and a warm hint of sweet spice. While optional, it does take the sandwich over the top, so if you've got the time, I recommend making it (can be made a few days ahead of time)!

Prep Time15

Cook Time20

Total Time35

Course: Condiment

Cuisine: Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Servings: to 8 (makes 2.5 cups)

Author: Nisha Vora

Ingredients

8 ounces (227g) cremini mushrooms (or mushroom variety of choice )
2 tablespoons (28g) neutral-flavored oil of choice
1 small yellow onion, diced (5 to 6 oz / 160g once diced)
1 heaping cup (130g) walnuts, broken into pieces
4 garlic cloves, smashed down to remove peels and slightly flatten
2 tablespoons (28g) vegan butter (or more oil)
¼ teaspoon white pepper
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne peper optional
Pinch ground cloves optional
1 cup (160g) canned or pre-cooked lentils (see Note 1)
1 ½ to 2 tablespoons soy sauce (or tamari for gluten free)
½ to 1 teaspoon brown sugar (or cane sugar / agave)

Instructions

Rub off any dirt from the mushrooms, then slice them, discarding any tough stems. Set aside.
Heat a large (12” / 30 cm) frying pan over medium heat until hot, then add the 2 tablespoons (28g) oil. Once shimmering, add the onions. Stir occasionally until softened, 3 to 4 minutes.
Add the walnut pieces and smashed garlic. Stir frequently for 4 to 5 minutes, or until the walnuts are golden brown and smell toasty and the onions are browned in spots.
Transfer to a bowl to cool.
Give the pan a quick wipe and return it to medium-high heat with the butter. Once melted, add the mushrooms and cook for 5 to 8 minutes, stirring frequently, or until golden brown and moisture has been drawn out.
Reduce the heat to low and add the white pepper, cinnamon, plus cayenne and cloves if using. Stir constantly for 15 to 20 seconds.
Remove from the heat and let it cool a bit.
Blend the Pâté: In a food processor, combine the cooked onion-walnut mixture, the cooked mushrooms, lentils, 1 ½ tablespoons soy sauce, and ½ teaspoon sugar.
Blend until you have a smooth spread like pâté, scraping down the sides as you go.
Taste, adding the remaining soy sauce or sugar until it tastes savory, salty, and a little sweet. Add a pinch of salt as needed.
Store leftovers in the fridge for up to 5 days.

Notes

If you don't have canned lentils, you could also use canned chickpeas, though the flavor will be a bit less earthy/savory. Or, cook dried green or brown lentils until soft (you'll only need to cook a heaping 1/3 cup / 80g of dried lentils).

Nutrition