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Lentil Pate


Perfect on crackers, breadrolls, Vietnamese Rolls or what ever you fancy...


3 Tbsp of oil (rice bran oil)

1 large onion

2 tsp onion powder

6 cloves garlic or 2 tsp garlic powder

1.5 cups green cooked lentils

2 bay leafs

1 tsp dried tarragon (optional)

½ tsp dried thyme (optional)

1 Tbsp dark miso paste

1.5 Tbsp tahini paste

2-3 Tbsp Lemon juice

1/3 cup savoury yeast

¾ cup roasted walnuts

¾ cup roasted or raw cashews

1 Tbsp of ground chia seeds or 1 Tbsp Agar powder

2-3 tsp coconut sugar

1-2 Tbsp vegan chicken seasoning salt

1 tsp vegan beef seasoning salt


Roughly chop onions and garlic
Roast walnuts in air fryer for 2mins (be careful they burn quickly).
Add 1-2 tbsp of oil into pan and add bay leafs and onions. Caramelise the onions first then add garlic and cook for another 2 mins.
Take out bay leafs and place all ingredients except ground chia seed into high speed blender and blend until smooth using tamper. Adjust for taste.
Finally add ground chia seeds and blend using tamper for another 1min until thickened.
Or if using Agar powder, scrape all the blended mixture into a saucepan, add the agar powder, cook on medium heat, constantly stirring until the mixture thickens.
transfer to greesed moulds and let it set in the fridge for at least 2 hours or even better overnight.

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