Vegan Smoked Mushroom Pate
Creamy rich vegan smoked mushroom pate.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- 200g Ded Red Lentils
- 700ml Vegan Bouillon / Stock
- 2 Bay Leaves
- Dried Thyme (1 Tsp)
- Dried Sage (1 Tsp)
- 1 bag Cashews
- Water to fry
- 600g Chestnut Mushrooms
- 4 Cloves Garlic
- I Medium Red Onion
- 2 Tablespoons Dark Sauce Sauce or Tamari
- 2 Tsp Smoked Paprika
- 1 Tbsp Liquid Smoke
Weight out dried red lentils and bouillon / Stock into saucepan.
Add herbs to the saucepan
Allow to simmer until water has disappeared into the lentils.
Place a bag of cashews into a bowl of water overnight.
You can spend the process by adding boiling water to the cashews to soak.
Chop onions and fry in water for a few minutes, then add the garlic.
Add the paprika into the onions and garlic. Then add the mushrooms to the frying pan.
Sprinkle the mushrooms with soy sauce or tamari and the liquid smoke and allow to cook.
Wait all moisture to evaporate.
Mix to Pate
Put all three items into a food processor and blend together.