Photo of a glass pot filled with beige pâté topped with herbs and chopped red pepper on a blue plate with two rectangular crackers spread with pâté and decorated with pumpkin seeds, chopped red chilli and green herbs

Vegan Mushroom Pâté (GF)

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


  • 1 tablespoon (1 tablespoon) coconut oil (or sub olive, vegetable or rapeseed oil)
  • 1 (1 ) onion , diced
  • 2 (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 (2 tablespoons) nutritional yeast
  • 1/4 teaspoon (1/4 teaspoon) dried herbs (I used a mixture of dried rosemary, sage and thyme)
  • 1 teaspoon (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


Calories: 260kcal | Carbohydrates: 28g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Sodium: 63mg | Potassium: 679mg | Fiber: 7g | Sugar: 2g | Vitamin C: 2.9mg | Calcium: 94mg | Iron: 3.8mg