How to make this vegan pâté
The first step is to rehydrate the shiitake mushrooms in a bowl by covering them with boiling water and leaving them to soak. Dried mushrooms have a concentrated flavour and a meaty texture that add depth to this pâté recipe. Rehydrating the shiitake mushrooms in hot water allows them to absorb moisture and become plump and tender. Once rehydrated, the mushrooms can be chopped or pureed and added to the pâté mixture for a delicious and nutritious plant-based spread.
While the mushrooms are soaking, you can cook the green lentils. I like to use Puy lentils as their slightly nutty taste pairs well with a variety of herbs and spices. If you cannot find them you can also use regular green lentils.
Once the shiitake mushrooms are ready, you will need to drain them and reserve their liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in the bowl of a food processor. Add rosemary, thyme and parsley and 4 Tbsp of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency. Season to taste with salt and pepper and transfer to an airtight container.
How to store this pâté
When it comes to storing vegan pâté, it’s important to keep it refrigerated in an airtight container. This will help to maintain its freshness and prevent any spoilage. It’s also a good idea to consume it within a few days of opening, as it may start to lose its flavour and texture over time. I would not advise that you freeze it as it is best consumed fresh.
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