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  • Writer's pictureNikki Hurst

Liverless Lentil Pâté

This recipe serves as a perfect substitute for liver pâté, and it’s entirely plant-based to-boot. Serve this as an appetizer at your next get-together and I guarantee it will be gone as quick as you serve it.  Ingredients: 

  • About 2.5 cups of of cooked green lentils (use green as they stay quite firm). If using dry, use 1 cup dry lentils. You can buy a large can of pre-cooked green lentils, and that will suffice (540 ml)

  • 1 small yellow onion, roughly chopped

  • 3 large mushrooms, roughly chopped

  • 2 cloves garlic, chopped

  • 3/4 cup raw unsalted sunflower seeds

  • 1/2 cup nutritional yeast

  • 1  heaping tablespoon and 1 teaspoon of poultry seasoning

  • 1 teaspoon salt or to-taste

  • 1/2 teaspoon of white pepper or 1 teaspoon of black pepper

  • olive oil drizzle (extra virgin, cold pressed)

  • coconut oil for frying (approximately 1 tbsp.)

  • two 4-inch spring form pans or molds of choice

  • fresh parsley and raw sesame seeds for garnish (optional)



  • If using dried lentils,  soak for at least 2 hours or even better overnight prior to cooking. This makes them easier to digest and also speeds up cooking time

  • Sauté half the onion and mushrooms in coconut oil until they appear translucent

  • Place the remainder of the onion, as well as the  cooked and cooled lentils, garlic and all other ingredients in the food processor. If you are at all sensitive to raw onion and garlic, you may sauté the whole batch instead of leaving some raw. I just love the kick you get from raw. Spicy, sulfurous, and hella good for you!

  • Process until smooth and thick

  • Pack into spring form pan and garnish as desired

  • Chill in fridge (I like to put in the freezer for an hour prior to serving so mold is set well before removing spring form)

  • Serve with crackers or chopped raw veggies

Serving Size: two 4″ pâté round, perfect for a party or casual get-together 

Photo Credit: Michelle Beaudry, Beaudry Studios

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