Vegetable Pâté - Center for Nutrition Studies

Ingredients

• 1 cup diced onion
• 1 cup thinly sliced celery
• 1 ½ cups thinly sliced carrots
• 1 cup sliced cabbage
• 1 cup sliced shiitake mushrooms
• 10 cups water
• 1 strip kombu seaweed
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 Tbsp nutritional yeast
• 1 ½ cups sliced white bottom mushrooms
• 1 medium shallot, diced
• 2 garlic cloves, crushed
• 2 cups plant-based bouillon
• 5 parsley stems, chopped
• 1 thyme sprig
• ¼ cup cooked beetroot
• ¾ cup roasted walnuts
• 4 cups cooked lentils
• 2 Tbsp tamari
• Salt to taste