Mushroom & Lentil Pate, great for a Christmas day starter or a alternative to a cheese board.
1 cup of cooked green lentils
100g of mushrooms fried in 1 tbsp of vegan spread
1 small onion chopped and fried in 1 tbsp of vegan spread
1 tbsp of soy sauce
1 tbsp of lemon juice
2 tsp of brown sugar
2 tbsp of garlic powder*
Pepper to taste
To Serve –
Toast and cornichons or use it next week along with last week’s cashew sauce to make your very own banh mi.
1. Prep all your ingredients, the onions and mushrooms don’t need to be cooked separately, I just did this to make it clearer what is going in the blender.
2. Put all the ingredients in a blender and blend until smooth. You will need to stop it and scrape down the sides a few times to get the pate smooth.
* yes this is a lot of garlic, you don’t have to put this much in. I love garlic so I’m happy with a full 2 tbsp, if your less of a fan go for just 1 tbsp.