Ingredients

• 1 cup, dry Green lentils
• 3 cups Vegetable broth
• 2 medium, diced Carrots
• 1 medium, diced Parsnip
• 0.5 small, diced Celeriac
• 1 small, diced Red beet
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 2 tablespoons Olive oil
• 1 teaspoon, chopped Fresh thyme
• 0.5 teaspoon, chopped Fresh rosemary
• 2 tablespoons Nutritional yeast
• 0.5 cup, chopped Walnuts
• 0.25 cup Oat flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Fresh or frozen cranberries (for glaze)
• 3 tablespoons Pure maple syrup (for glaze)
• 1 tablespoon Apple cider vinegar (for glaze)
• 2 tablespoons Water (for glaze)

Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a 9x5 inch (23x13 cm) loaf pan.

2. 2

   In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and most liquid is absorbed. Drain if necessary.

3. 3

   Meanwhile, in a skillet, heat olive oil over medium heat. Add onion, carrots, parsnip, celeriac, and beet. Sauté for 8-10 minutes until vegetables are slightly tender. Add garlic, thyme, and rosemary, and cook for another minute until fragrant.

4. 4

   In a large bowl, coarsely mash the cooked lentils with a fork or potato masher. Stir in the sautéed vegetables, nutritional yeast, chopped walnuts, oat flour, salt, and pepper. Mix well until combined and the mixture can form a 'ball'.

5. 5

   Press the mixture firmly into the prepared loaf pan.

6. 6

   For the glaze: In a small saucepan, combine cranberries, maple syrup, apple cider vinegar, and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, mashing cranberries with a spoon, until the sauce thickens slightly.

7. 7

   Pour the glaze evenly over the pâté in the pan.

8. 8

   Bake for 30-35 minutes, or until the pâté is golden brown and firm to the touch.

9. 9

   Let cool for 10 minutes before unmolding and slicing. Excellent with a fresh green salad.