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)
- 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
- 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
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