A classic pate made vegan!
Heat the oil and butter in a pan, add the onions and garlic and cook for around 5 to 6 minutes, don't forget to stir occasionally. Add the mushrooms, cook until soft then remove from the heat.
Tip the lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage, sugar and cayenne into a blender and blend. Add the mushroom mixture and blend until completely smooth. Add salt and pepper to taste, spoon the pate into a bowl and place in the fridge for a couple of hours until firm.
Serve on bread, toast or crackers.