This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It’s nutritious and makes a great appetizer, lunch or snack that everyone will love! Made with mushrooms and walnuts, it’s a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!
This Vegan Mushroom Pâté is full of flavour, subtly herbed and has a velvety texture. It’s healthy and nutritious, is a good source of protein and fibre and tastes like a vegetarian liver pâté, according to readers who’ve made it! It can be made in advance, makes a great appetiser for entertaining and is perfect for Thanksgiving or Christmas.
How to make this recipe
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.
- Place all the ingredients in a food processor or 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 beans with green lentils.
- 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).
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 mushrooms when frying the mushrooms.
You could even add a little truffle oil for an indulgent twist and extra mushroom flavour!
It keeps for up to a few days.
You can store it covered in the fridge.
No – I wouldn’t recommend freezing mushroom pâté as it will affect the texture.
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.
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 vinegar or top with sliced pickled onions, sauerkraut or even kimchi!
A little heat from mustard or sriracha works 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 same container 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 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.
Watch how to make this recipe
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 (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
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Rebeca
I made this recipe for my birthday, no one believed it was vegan, the taste is so delicious, I would like to make it without nutritional yeast, but how will it be? If someone has done it, tell me, thank you, this recipe is fantastic
Rhian Williams
Thank you so much! You can leave out the nutritional yeast no problem!
Aaron
Hi, this recipe sounds great! I’ve got a blender rather than a food processor, do you think it will still work?
Rhian Williams
Thank you! Yes that should be ok.
Mihaela
Awesome taste! Great source of protein and fiber. Thank you Rhian!
Rhian Williams
Thank you so much!
AP
It’s so easy to make and so, so delicious.
Rhian Williams
Thank you so much, so happy to hear that!