Lentil and mushroom pâté

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» Lentil and mushroom pâté

Serves 4

Rich and full of flavour.

Ingredientsvegan lentil and mushroom pâté in a small white bowl with slices of brown bread next to it and a small bowl of salad next to the bread all on a wooden board against a grey surface

  • 3 tbsp vegetable oil
  • 300 g chestnut mushrooms, sliced
  • 1 red onion, finely chopped
  • 1 tsp garlic puree
  • 200 g cooked green lentils
  • 75 g vegan cream cheese
  • 1 tbsp finely chopped flat leaf parsley

To serve

  • 80 g plum tomatoes, sliced
  • 80 g cucumber, sliced
  • 80 g watercress
  • Small tin of sweetcorn
  • 8 slices crusty wholemeal bread (or use baguettes)


  1. Put the oil into a large frying pan, add the mushrooms, onion and garlic and cook until golden and soft. When cooked, allow to cool and blend to a puree with the rest of the ingredients. Check the seasoning and store in the fridge.
  2. To serve, use the ingredients to make a salad and serve with the pate and crusty bread or baguettes. You can also make this into baguettes topped with the salad for a great lunch.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
410 51.9 11.8 15.4 17.0 5.4 8.9 1.14
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