Vegan Mushroom Pâté (GF)

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.

• 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.

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:

• 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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Mushroom Pâté (GF)

This Vegan Mushroom Pâté is rich and meaty, smooth and silky and so easy to make. 

4.34 from 6 votes

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Course: Appetizer, Snack

Cuisine: French

Keyword: mushroom pâté, vegan pâté, vegetarian pâté

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 260kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

• 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
• 1 onion , diced
• 2 garlic cloves , minced
• 70 g mushrooms , sliced (I used chestnut/button mushrooms)
• 400 g tin of white beans , drained and rinsed (cannellini, haricot or butter beans)

• 50 g 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

Nutrition Facts

Vegan Mushroom Pâté (GF)

Amount Per Serving

Calories 260 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Sodium 63mg 3%

Potassium 679mg 19%

Total Carbohydrates 28g 9%

Dietary Fiber 7g 28%

Sugars 2g

Protein 12g 24%

Vitamin C 3.5%

Calcium 9.4%

Iron 21.1%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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