This Vegan Mushroom Pâté is rich and meaty, smooth and silky and so easy to make. It’s nutritious and makes a great appetiser, lunch or snack.
Why you’ll love this Vegan Mushroom Pâté:
- it’s full of flavour
- it’s rich
- it’s creamy
- it has a velvety texture
- it’s healthy and nutritious
- it’s a good source of protein and fibre
- it’s easy to make
- it can be made in advance
- it makes a great appetiser for entertaining
- it’s perfect for Thanksgiving or Christmas
- it’s delicious in sandwiches!
How to make this Vegan Mushroom Pâté
Scroll down to the bottom of the post for the full recipe.
- Fry the onion and garlic for around 10 minutes until softened.
- Add the mushrooms and fry for a further 5 minutes until softened.
- 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.
How long does this Vegan Mushroom Pâté keep for?
This Pâté keeps covered in the fridge for up to a few days.
How to serve this Vegan Mushroom Pâté
This Pâté works well served as an appetiser with vegetable crudités, crackers or tortilla chips. It’s also delicious in a sandwich – you can find my favourite gluten-free vegan bread recipes here and here.
More vegan appetizers:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Mushroom Pâté (GF)
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 (1/2 cup) walnuts
- 2 tablespoons nutritional yeast
- 1/4 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Wayne Judd
Can this be frozen if you make a big batch?
Rhian Williams
Hmm I don’t think so, sorry!! It keeps covered in the fridge for up to a few days though.
Fiona
I haven’t made this yet, I just want to check the amount of mushrooms is correct? Seems an awfully small amount?
Rhian Williams
The amount of mushrooms is correct yes! They have quite a strong flavour compared to the other ingredients so I found you don’t need to add too many to get flavour. You can of course use more if you like though!
Dafydd ap Gwilym
Very tasty, thanks for sharing!
Rhian Williams
Thank you so much!
Karen
Absolutely delicious. My meat eating friends did not believe it isn’t chicken liver pate!
Rhian Williams
Thank you so much, so happy to hear that!!
Garry
Diolch yn fawr Rhian,
I made 500 ml pate using your recipe, and with superb results. Indeed, as others have said, it’s hardly distinguishable from liver pate. I’ll be making more of it soon. Vegan greetings from Wales.
Rhian Williams
Thank you so much, so glad you liked it!!