Lentil sprouts and champignons pate with dried tomatoes and garlic (gluten free, vegan)

pasztet pate

You certainly ask yourself a question, why I all the time sprout legumes? The answer may be easy. As an autoimmune person I definetely should not eat any legumes…but after such a long time of taking care of my intestines, my microbiome changed. My tolerance is higher and this is luxury I can afford. I eat legumes because of the nutrient and protein content.

Germination after soaking has a stimulating effect on enzymes responsible for the neutralization of phytic acid. It of course reduces the amount of anti-nutrients, softens grains and shortens cooking time. Addition of spices and herbs makes legumes better digestable.


  • 250g onion
  • 2 garlic cloves
  • 350g dry brown or green lentil + filtered water for soaking (800g lentil sprouts)+1/2 tsp baking soda
  • 800g champignons
  • 50g flaxseeds
  • 50g sunflower seeds
  • 1,5 tsp iodine free salt
  • 1 tsp black pepper
  • 1 tsp herbal pepper
  • 2 tbsp dried tomato and garlic spice
  • 30g nutritional yeast (optional)

pasztet pate


  1. Soak lentils at least overnight. When sprouts occur remove the water rinse and drain.
  2. Clean and cut champignons in slices. Place on a non-stick frying a tbsp oil and turn the heat on. Add diced onion and minced garlic and fry for a while. Add champignons an spices. Simmer until water evaporates. Let it coll a little bit.
  3. Meanwhile put flaxseeds and sunflower seeds in a high speed blender and grind. Add lentil sprouts and the content of the frying pan. Mix until combined and smooth.
  4. Preheat oven to 175°C with double heater mode and circulation.
  5. Divide pate between two paper pate trays and put into the oven. Bake for about 1 hour when browned and crispy layes occurs on the top.
  6. Cool completely and store in the fridge. Serve cut in slices or spread on the bread.

Enjoy your meal!

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