mushroom, lentil, and walnut paté: A must-try vegan recipe

This tasty and healthy Mushroom, Lentil, and Walnut Paté is a gluten-free, vegan alternative to the traditional recipe. Power packed in protein and other nutrition, this recipe is simply going to blow your mind because of how easy it is to make it.

A must-try vegan recipe, try it out and let the foodie in you embrace the joy of food.

what you need

• 8 oz Pride of India's Brown Crimson Lentils, cooked (open the link and learn how to cook it)
• 2 oz porcini mushrooms, sliced
• 3 tbsp olive oil
• 1 1/2 oz spring onion, sliced
• 2 garlic cloves, minced
• 1/2 tsp brown sugar
• 2 leaves Pride of India's Organic Bay Leaves
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 3 oz walnuts
• Pride of India's Himalayan Pink Salt, to taste
• Pride of India's Black Pepper, to taste

how to make

• Heat oil in a pan and add onions, garlic, sugar & bay leaves.
• Cook for 5 mins; stir often.
• Add mushrooms and cook for 4 mins.
• Add balsamic vinegar, lemon juice, and soy sauce. Thoroughly cook the mushrooms.
• Chop and toast the walnuts in another pan.
• Add the lentils and roasted nuts to the pan and stir.
• Remove bay leaves and transfer to a blender.
• Add Salt and Pepper, and process until the mixture is thick and smooth.

Serve with toasted bread or stuff to sandwiches.