Ahoy there! I have a new version of vegan pâté that will knock your socks off. It is packed with protein and has no added oils beyond what’s in the walnuts and lentils. Most importantly, it’s delicious with fresh vegetables for a nice snack. We served it for holiday dinner and our guest christened it as “faux gras”, and so it shall henceforth be known!
2 cups lentils
1 cup walnuts
6 large mushrooms, crimini or similar
1 yellow onion
about 1/3 cup vegetable broth
1 tsp tomato paste
1 tsp cumin seeds
1 tsp Kala Namak salt, or to taste
Soak lentils overnight until they soften – it’ll improve the nutritional content of the dish. The next day, cover with water and cook until soft.
While the lentils are cooking, slice the onion thinly and cut mushrooms into little pieces. place two pans on the stove. In one of them, dry roast the walnuts for about 10 minutes, until they develop deep brown spots. In the other, place about 1 tbsp of vegetable broth and saute the onions for about 10 minutes or until translucent and brownish. Add more broth to prevent sticking to the pan. When onions are soft, add mushrooms and continue cooking until the onion is an appealing shade of brown. Place walnuts and onion-mushroom mixture in food processor and pulse-process until smooth. Add the lentils and pulse until everything is mixed to your desired consistency. Add tomato paste, cumin, and Kala Namak salt to taste and pulse until everything is to your taste. Serve with wedges and sticks of vegetables, like cucumbers, radishes, carrots, celery sticks, or bell peppers, or use as an unusual and delicious sandwich filling.