vegan mushroom and lentils pate spread

Vegan Mushrooms and Lentils Pâté

 Vegan lentils and mushrooms pate decorated with apple jam and roasted almonds

Beautiful and delicious green lentils and mushroom paté, with roasted almonds and red onion.
This beauty is as tasty as it is good for you! 🌿
Packed with fiber, protein, nutrients, and flavor, you might find it hard to stop eating...
What are you waiting for?
Try it and let me know what you think!

Purple Wildflour Vegan Bakery

Lentils are one of my favorite legumes, I love the versatility of it and the comforting earthy flavor. While lentils are delicious, they are also highly nutritious. They are packed with B vitamins, magnesium, zinc, and potassium. If you are looking for a plant-based way to consume protein, consider adding lentils to your diet, 25% of lentils is protein and it is also a wonderful source for iron.  

Mushrooms have much nutritional value. most types of mushrooms, along with being really rich in flavors and texture are low-sodium and low-calorie. They are also packed with fiber, vitamins, and minerals such as potassium, copper, and B vitamins.

Almonds are among the world’s best sources of vitamin E, they are also high in healthy monounsaturated fats, fiber, protein, and other important nutrients.

Purple Wildflour Vegan Bakery

Vegan lentils and mushrooms pate decorated with apple jam and roasted almonds


  • For spicing up this recipe, try adding your favorite condiment into the mixture (sundried tomatoes/olive tapenade/pesto). I like the original flavor but every once in a while it is fun to mix it up with a different type of spread.

  • If you prefer a fat free option for this spread, you can remove the butter all together from the recipe. It will still be delicious but will not stay firm.

Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

This recipe is packed full of goodness for your body and your soul, just like this song Sitting on the Dock of the Bay by Otis Redding

Purple Wildflour Vegan Bakery

Let's start:

Soak time: 6 hours Prep time: 15 min.
Cooking time: 15 min
Difficulty: medium Servings1 pâté loaf

Vegan lentils and mushrooms pate sliced
Purple Wildflour Vegan Bakery
Tools: Ingredients:

Your favorite choice of sweet jam/chutney to serve with

  1. Pre-rinse your lentils:  Place the lentils in a bowl covered with filtered water for 6 hours. Every two hours drain the lentils and replace the water. 
  2. Cook: Cut your red onion and saute it in a pre-heated pan with olive oil. Let the onion fey for 2 minutes and add the sliced portabella mushrooms. Keep cooking for around 10 minutes on low heat until the mushrooms are tender and some of the moisture evaporated.
  3. Remove the pan and transfer to a different bowl to let it cool quickly.
  4. Wash the pan and reheat it again, place the almonds in the dry pan, and roast without any oil for 5 minutes while stirring to prevent it from burning.
  5. Place the drained lentils, the onion and mushroom mixture, the roasted almonds (keep a tsp aside for decoration), and the rest of the ingredients in the food processor bowl.
  6. Blend well until you get a smooth paste-like mixture. Taste and fix seasoning according to taste.
  7. Prepare the glass container - Place a flat piece of plastic film in the glass and cover all sides ( the plastic film will help remove the pate as a 1 smooth piece).
  8. Using your rubber spatula, transfer the pate to the glass container. While transferring it, make sure to flatten any holes or gaps in the pate from all sides (look from the bottom too).
  9. Flatten the paste until you get a solid flat-looking 'brick'. cover with another piece of plastic film touching the pate from the top.
  10. Place the container in the refrigerator for at least 4 hours.
  11. When serving: remove the top plastic film piece. Place a plate or a wood board on the top of the container, turn it upside down.
  12. Pick up the corner of the bottom plastic film and carefully pull to help the pate fall out of the container.
  13. Remove the rest of the plastic film carefully. decorate with your favorite topping (sweet jam preferred) and roasted almonds.
  14. Enjoy! 

 Vegan lentils and mushrooms pate sliced and served on sourdough
Purple Wildflour Vegan Bakery

Have you already tried it?

Go ahead, share your version with me, take a picture and, tag @pwildflour

Let me know what you think of the recipe in the comments section :)
Purple Wildflour Vegan Bakery
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Amazon Associates Disclosure is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to and affiliated sites.