David Lebovitz: “Faux Gras”, lentil mushroom pâté

I was motivated to try this recipe because I was looking for a dish to bring to a vegan potluck that wasn’t just a case of “take conventional recipe, substitute vegan ingredients.” I’m not keen on recipes that necessitate a trip to a high-markup specialty shop, or that use tofu as a replacement for everything; my ideal vegan recipes use conventional ingredients in unconventional ways, if only because it’ll save my lazy butt a trip to the grocery store.

Browsing through David Lebovitz‘s site in a search for ice cream recipes, I happened upon his recipe for a completely vegetable-based pâté. It didn’t disappoint; it has a richly savoury flavour, thanks largely to the toasted walnuts and fried mushrooms, and, on the nutritional value side of things, it packs a lot of protein and healthy fat into something that tastes suspiciously good. Even better, if you pack this tightly into an airtight container, you can freeze it and then later thaw it out in the fridge for a future occasion, without any noticeable degradation in texture or flavour.

One of the hosts, a long-time staunch vegan, was visibly impressed by the result and asked for the recipe to add to her collection. I count that a win.

Click here for a link to the original recipe.

Print Recipe
David Lebovitz's "Faux Gras": Lentil mushroom pâté
Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Instructions
  1. In a skillet, heat oil (and butter, if using) and cook onion and garlic until fragrant and translucent, about 5 minutes.
  2. Meanwhile, clean and slice mushrooms, then add to skillet and cook until they have released their water and has evaporated, about 10 minutes.
  3. While the mushrooms cook, add the remaining ingredients to a food processor with a shredding blade and process until smooth.
  4. Add the skillet mixture to the food processor and blend well. Taste the mixture and add additional seasonings as necessary.
  5. Transfer mix into a bowl and refrigerate until firm, about 1 hour.
Recipe Notes

Serve this the way you would serve any other somewhat rich spread; crackers are a sure bet, though I've also had luck with sliced vegetables.

This can be stored in the freezer reasonably well; just wrap tightly with plastic wrap to avoid air pockets (and thus, freezer burn).

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