Last updated - ; Published - By Rhian Williams 57 Comments
Jump to Recipe Jump to Video Print Recipe
ThisVegan Pâté isrichandmeaty,smoothandsilkyand soeasyto make. It's nutritious and makes a greatappetizer,lunchorsnack that everyone will love!Made with mushroomsandwalnuts,it's a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!
This Vegan Mushroom Pâté isfull offlavour,subtly herbedand hasavelvetytexture. It'shealthyandnutritious, isa good source ofproteinandfibreandtastes like a vegetarian liver pâté,according to readers who've made it! It canbemade in advance,makes a great appetiserforentertaining and isperfect forThanksgivingorChristmas.
How to make this recipe
Scroll down to the bottom of the post for thefull recipe.
- Fry the onion and garlic foraround 10 minutes until softened.
- Add the mushrooms and fry for a further5 minutes until softened.
- Place all the ingredients in a food processoror blender.
- Whizz until completely smooth - you might need to mix it around a few times.
- Taste and adjust seasoning if necessary.
- Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.
Substitutions you can make
- You can replace the white beanswith greenlentils.
- You can replace the dried herbs with fresh herbs - parsley, thyme and rosemary all work well.
- For a nut-free version, you can replace the walnuts with sunflower seeds.
- If you don't like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette).
What kind of mushrooms should you use to make Mushroom Pâté?
The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.
But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.
I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.
For an even stronger mushroom flavour, you could add some soaked porcini mushroomswhen frying the mushrooms.
You could even add a littletruffle oil for an indulgent twist and extra mushroom flavour!
How long does Vegan Pâté keep for?
It keeps for up to a few days.
How do you store Pâté?
You can store it covered in the fridge.
Can you freeze Mushroom Pâté?
No - I wouldn’t recommend freezing mushroom pâté as it will affect the texture.
What do you eat with Mushroom Pâté?
If you’re entertaining, it works great alongside some other dips like this French Onion Dip and this Italian Hummus, or as part of a charcuterie board with a Vegan Cheese Ball, olives, nuts and dried fruit etc.
What do you serve with Pâté as a starter?
This vegetable pâté can also be enjoyed as a starter, and would be particularly nice spread over some crusty bread or toast drizzled with olive oil.
This vegan pâté works well with something a little tangy, so you could drizzle over a little balsamic vinegaror top with sliced pickled onions,sauerkrautor even kimchi!
A little heat from mustardor srirachaworks well too.
Or you could top it with some cress, watercress,rocket (arugula)or sliced radish.
Tips for preparing ahead
As this Vegan Pâté keeps well covered in the fridge for up to a few days and the flavour and texture actually improves over time, it’s perfect for preparing ahead.
You can make it according to the instructions and just store it in the fridge until you serve it.For optimum texture, I'd recommend storing it in the samecontainer you want to serve it in.
Serving suggestions
- This vegetable pâté works well as an appetizer for sharing with guests, served with crackers,vegetable crudités or tortilla chips.
- It can also be eaten for breakfast as a mushroom spread for toast!
- It's also delicious in asandwich- you can find my favourite gluten-free vegan bread recipes here and here.
More vegan appetizers
- Muffin Tin Sushi Cups
- Pumpkin Hummus
- Spinach Artichoke Dip
- Brie Cheese
- Sausage Rolls
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Vegan Mushroom Pâté (GF)
ThisVegan Pâté isrichandmeaty,smoothandsilkyand soeasyto make. It's nutritious and makes a greatappetiser,lunchorsnack that everyone will love!Made with mushroomsandwalnuts,it's a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!
4.31 from 52 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: French
Keyword: mushroom pâté, vegan pâté, vegetable pâté, vegetarian pâté
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 260kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 50 g (½ cup) walnuts (or sub sunflower seeds)
- 2 tablespoons nutritional yeast
- ½ teaspoon dried herbs (I used a mixture of dried rosemary, sage and thyme)
- 1 teaspoon miso (ensure gluten-free if necessary)
- Salt + pepper to taste
Instructions
Heat up the oil and add the onion and garlic once hot.
Fry for around 10 minutes until softened.
Add the mushrooms and fry for a further 5 minutes until softened.
Place the cooked onion, garlic and mushrooms in a food processor or blender along with all the other ingredients, and whizz until completely smooth - you might need to mix it around a few times.
Taste and adjust seasoning if necessary.
Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.
Keeps covered in the fridge for a few days.
Video
Notes
Nutrition Facts
Vegan Mushroom Pâté (GF)
Amount Per Serving
Calories 260Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Sodium 63mg3%
Potassium 680mg19%
Carbohydrates 29g10%
Fiber 7g28%
Sugar 2g2%
Protein 12g24%
Vitamin C 3mg4%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Catherine
This is delicious! I am a new vegan and missing some foods I used to eat. I thought it would be too hard to recreate an authentic chicken liver pate taste but this is incredible and so close to the original! Next time I am going to add a little brandy or marsala when cooking the onion and mushrooms. Looking forward to exploring more of your recipes!Reply
Rhian Williams
Thank you so much, so happy to hear that!
Leave a Reply
« Older Comments
