Veggiepâté - alive magazine

Ingredients

• 1/2 Tbsp (7 mL) extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 cup (250 mL) sliced mushrooms
• 2 cloves garlic, minced
• 2 cups (500 mL) cooked green lentils
• 1/3 cup (80 mL) unsalted sunflower seeds
• 2/3 cup (160 mL) unsalted almonds
• 2/3 cup (160 mL) nutritional yeast
• 3/4 cup (180 mL) whole wheat flour
• 1/2 Tbsp (7 mL) Montreal steak seasoning
• 1/2 cup (125 mL) hot water or low-sodium vegetable broth
• Juice of 1 lemon
• 2 Tbsp (30 mL) tamari
• 3 Tbsp (45 mL) tomato paste
• 2 Tbsp (30 mL) fresh herbs such as basil, thyme, and cilantro, finely chopped