Lentil Pate with Inca Berry and Orange Relish

It is hard to believe that this pate is vegan! A creamy, nutrient dense show stopper. Serve with Sesame Seed Crackers and Inca Berry and Kumquat Relish
Lentil Pate with Inca Berry and Orange Relish




  • 1/4 cup pepitas 
  • 1/4 cup sunflower seeds 
  • 2 tablespoons dukkah 
  • 3 teaspoons whole black peppercorns 
  • 2 teaspoons oregano 
  • 1 tablespoon olive oil 
  • 1 cup puy lentils, soaked overnight 
  • 1 cup raw cashews, soaked overnight 
  • 1 cup walnuts, soaked overnight 
  • 3 tablespoons olive oil 
  • 1/3 cup lemon juice 
  • 2 cloves garlic, grated  
  • 275ml water 
  • 3 tablespoons tamari 
  • 2/3 cup nutritional yeast flakes 
  • ¾ teaspoon salt 



Line a 10 x 22cm loaf tin with baking paper. Preheat oven to 1700C. 

Lightly crush the pepitas, sunflower seeds, dukkah, pepper and oregano to a coarse consistency. Heat the oil in a small pan and lightly roast the mixture. Tip half of this mixture into the base of the loaf tin.  

Place a pot of water on to boil. Add the soaked lentils and cook for 10 – 15 minutes or until tender. Drain. 

Drain the nuts and place in a food processor with all the remaining ingredients. Process until really smooth. Spoon the mixture gently onto the seed mix and level out. Sprinkle the remaining crust mix over the top and press down gently.  

Bake for 20 minutes, then reduce the oven to 1200C and bake for a further 50 minutes. 

Allow to cool completely before turning out onto serving platter