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.
Kirsty
Really nice recipe, tastes umami and delicious, thanks!
Rhian Williams
Thank you so much!
Jack | BBQRecipez
Yum! This looks delicious and I don’t even like mushrooms! It’s a texture thing for me – it looks like this might just be the gateway dish for me…;)
Rhian Williams
Thank you so much, yes you definitely won’t get any mushroom texture in this so you might like it! Hope you get to try it out!
Kristin
I was looking for a vegan pate recipe for a vegan banh mi and this is perfect! I only had cremini mushrooms on hand though and the color is much darker – next time I will use buttons. Your recipe is spot on!
Rhian Williams
Thank you so much, so glad you liked it! The vegan banh mi sounds amazing!
Anonymous
Hi, can you please give how many ounces for the mushrooms and cups for the beans? Is it an 8 ounce container of mushrooms? A can (2 cups of beans?) or one cup? Please help! Thanks,Marsha
Rhian Williams
Hi Marsha – you can convert the ingredients to US measurements by clicking the ‘US customary’ button at the top of the ingredients list!
Anonymous
Your Recipe states that this serves 4,…. people I assume! I tire of recipes that are not accurate about the actual quantity that the recipe produces at end stage of completion!!!
If I am making a new Recipe, I do not want to find out a few hours before guests arrive that the quantity is paltry or too much!!!!
A true Recipe will not only include the ingredients: method: but also outcome and quantity so that the Hostess or Host knows the quantity the so called published recipe yields. And can plan the entire meal accordingly.
Some people make several courses in their regular meals. They need to be able to plan, not find out what a Recipe yields after they have made it. Thank you, good recipe but I have totally modified it, I always do. Just check recipes and adjust to personal taste. That is what making food is all about.
Tim and Val.
Rhian Williams
Thank you so much for your feedback.