a crock of vegan paté with grapes and crostini

Vegan Paté

  • Author: Katie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: appetizer
  • Method: Food Processor
  • Cuisine: French
  • Diet: Vegan


This plant based Vegan Paté is a rich country-style paté made with lentils and walnuts with a touch of truffle oil.



  • 1 small clove garlic
  • 1 teaspoon kosher salt
  • 1 1/2 cups canned drained lentils, one 15-ounce can
  • 1 cup toasted walnuts
  • 1 tablespoon chopped chives, plus more for garnish
  • 2 tablespoons truffle oil
  • 1 teaspoon sherry vinegar
  • Freshly ground pepper, to taste


  1. Mince garlic. Sprinkle with ½ teaspoon salt and mash into a paste with the side of a chefs knife. Transfer the paste to a food processor.
  2. Food Processor: Add lentils, walnuts, 1 tablespoon chives, 2 teaspoons truffle oil, vinegar and pepper to taste. Cover and process to combine.
  3. Transfer the paté to a small bowl or crock, and smooth the surface. Refrigerate up to two days. Serve sprinkled with chives and more pepper.


To make in advance: press plastic wrap down to surface of the pate and refrigerate up to two days in advance. Garnish with chives, pepper and oil before serving. 

Substitute For Walnuts: Pecans are a good alternative to the walnuts. 


  • Serving Size: 2 tablespoons
  • Calories: 135
  • Sugar: 0 g
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 2 g
  • Protein: 5 g