How To Make Vegan Recipes

Vegan Mushroom Pâté The Pesky Vegan

WEBNov 23, 2020 · Soften for 5-6 minutes, then add the chopped garlic and sliced mushrooms. Cook for 10-15 minutes or until the mushrooms have …

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1. To a pan, add the red lentils, vegan stock, bay leaves, sage, thyme, salt, and pepper. Turn on the heat, stir well, and bring to a boil. Reduce the heat to very low and cook for 15-20 minutes, stirring every now and then. The lentils are done when they've absorbed all the stock and are almost mushy in texture. If the lentils are drying out before they're cooked through and tender, continue to add small amounts of additional stock and reduce the heat further.Note: I use a wide, high-sided sauté/frying pan to cook the lentils, which I then clean quickly and reuse for frying the other ingredients. It also means I can be prepping those ingredients while the lentils cook. You can either do the same or use separate pans to follow both cooking steps at once.
2. Once the lentils are cooked, transfer to a bowl and discard the bay leaves.
3. Heat the oil in a wide pan on medium heat and add the chopped onion. Soften for 5-6 minutes, then add the chopped garlic and sliced mushrooms. Turn up the heat to get the mushrooms going, then reduce to medium and cook for 10-15 minutes or until the mushrooms have started to colour and any liquid coming out of them has evaporated.
4. Once the mushrooms are lightly browned, add the soy sauce, smoked paprika, salt and pepper. Stir well and cook for a minute or so, then remove from the heat and allow to cool for a few minutes.

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