Pâté de Pâques Vegan

Pâté de Pâques Vegan is a delightful French baked dish that combines a flaky pastry crust with a savory filling of mushrooms, lentils, and aromatic herbs. This vegan twist on a classic offers a hearty and flavorful experience, perfect for special occasions or a comforting meal.

Ingredients

• All-purpose flour - 200 grams
• Cold vegan butter - 100 grams
• Water - 60 ml
• Salt - 1/2 teaspoon
• Mushrooms (finely chopped) - 150 grams
• Cooked green lentils - 100 grams
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Thyme (dried) - 1 teaspoon
• Nutmeg (grated) - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Black pepper - to taste
• Soy sauce - 1 tablespoon

Steps

1. In a large bowl, mix the flour and salt. Cut in the cold vegan butter until the mixture resembles breadcrumbs.
2. Add cold water a little at a time, mixing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
4. Add the chopped mushrooms, thyme, nutmeg, soy sauce, and black pepper. Cook until mushrooms are tender and liquid has evaporated, about 7-10 minutes.
5. Stir in the cooked lentils and mix well. Remove from heat and let the filling cool slightly.
6. Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit your baking dish.
7. Line the baking dish with half of the pastry, fill with the mushroom-lentil mixture, and cover with the remaining pastry. Seal the edges and cut a few slits on top for steam to escape.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let cool slightly before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• High in plant-based protein from lentils and mushrooms.
• Rich in fiber, promoting digestive health.

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