Vegan Lentil Pate Aka Faux Gras Food
VEGAN LENTIL PATE (AKA FAUX GRAS)
This is simple to make and crazy delicious. The tarragon adds such a nice, sweet flavor. Serve with fancy crackers for a party or get-together, or just have this if you wanna be lazy for dinner! This pate tastes best when you allow it time to come to room temperature after it has been chilled.
Provided by tendollarwine
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
- Grind the cashews in the food processor until they resemble a coarse meal.
- Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
- Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.
Nutrition Facts : Calories 458.2, Fat 20.4, SaturatedFat 3.5, Sodium 158.5, Carbohydrate 50.9, Fiber 20.8, Sugar 4, Protein 20.7
LENTIL PâTé
Steps:
- Gather the ingredients.
- In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
- Season with black pepper . Add lentils and heat until warmed through.
- Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
- Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.
Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g
VEGAN LENTIL FLOUR PANCAKE
Make and share this Vegan Lentil Flour Pancake recipe from Food.com.
Provided by Sudika
Categories Breakfast
Time 6m
Yield 1 pancae, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except fruit salt.
- Season with salt.
- Now add 1/4 to 1/2 cup water to make a smooth, thick batter.
- Spray 20cm nonstick pan and heat on full heat.
- Sprinkle fruit slat on top of batter, and combine lightly.
- Spread batter evenly in pan and reduce heat to medium.
- Cook till no wet spots appear on the top side, then turn and cook on other side.
- Enjoy with salsa.
Nutrition Facts : Calories 237.8, Fat 1.1, SaturatedFat 0.1, Sodium 29.9, Carbohydrate 49.4, Fiber 2.5, Sugar 0.6, Protein 6.9
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