Easy Vegan Pate Recipe

This mushroom vegan pate recipe is rich, savory, and makes the perfect vegan holiday appetizer. It is fancy enough for parties but easy enough for everyday snacking.

In case you didn’t know, pate is the french word for paste and is pronounced pah-TAY.

Traditionally, pate is made with liver and may include ground meat. It also includes herbs, spices, and wine or brandy.

Um…liver?!

This vegan pate is liver-free and instead uses mushrooms and walnuts for the texture stand-in.

When making vegan food taste realistic, it is important to spice the food to perfection. As a result, this recipe uses traditional herbs and spices in order to mirror the flavor of traditional pate.

This vegan mushroom pate is best served with crackers or spread on crositini or sliced baguettes! It is the perfect appetizer as it is healthy and filling.

You can also use it as a snack for anytime of day, I won’t judge you.

Best Mushrooms for Mushroom Vegan Pate

Now, a main staple of this vegan mushroom pate is, well, mushrooms of course!

You can use regular white mushrooms, but they are often a more mild flavor. If that is what you are looking for, then go for it! I have made this vegan pate using white mushrooms and it came out just fine.

That being said, I find that using small portobello mushrooms or wild mushrooms really enhances and deepens the flavor of the vegan pate.

My favorite mushrooms to use are baby bellas which are little mushrooms that look like white button mushrooms but are actually portobello mushrooms that are small. This walnut mushroom pâté works with any variety, but baby bellas give the richest flavor.”

Using a blend of darker mushrooms enhances the flavor profile on this recipe, but just know that regular white mushrooms or a mixture of whatever you have works too!

And if you love mushrooms how about my Vegan Muchrroms Rosotto.

How to Make Vegan Pate (Step-by-Step Guide)

Making this vegan mushroom pate recipe truly couldn’t be easier! All you have to do is prepare the filling and then grind it up in a food processor.

This pâté comes together in under 20 minutes, making it one of my favorite easy vegan appetizers.

First, start by sauting your veggies in a pan on medium-high heat.

The key is to cook the mushrooms until the liquid has evaporated and the pan is dry. This is the same method I use when making the filling for my Vegan Wellington.

This ensures that the excess liquid from mushrooms doesn’t seep out and ruin your pate and make it soggy and weird.

This usually takes about 5 minutes and is a stark difference once it has happened.

Go ahead and add your brandy or sherry [optional] and vegan Worcestershire sauce and stir the mixture together. Cook until the liquid has evaporated and the pan is mostly dry, which usually only takes a few minutes.

This is not necessary for making a tasty vegan pate, but is a step you can take to make a more authentic tasting french dish.

Meanwhile, in a food processor, chop the walnuts. Once the mushrooms are cooked, add the mushrooms to the walnuts and add in all of your spices.

I use parsley [fresh is preferred but if you don’t have fresh, you can use dried], rosemary, salt, garlic powder, and black pepper.

Then, blend your spices, walnuts, and mushroom mixture until smooth and combined.

Take a taste and adjust the flavor according to your preference! I find that this vegan mushroom pate often needs a bit more salt than usual.

When you are ready to serve, simply scoop the vegan pate into a dish and serve with crackers or small slices of bread.

This appetizer tastes amazing when chilled, so if you have time, you can chill it in the fridge before serving.

It tastes even better after being left overnight, so don’t worry about leftovers!

Storing & Making Ahead (Holiday Hosting Tip!)

This pate actually improves in flavor as it chills, which makes it ideal for prepping vegan holiday appetizers a day or two in advance.

To store, simply store in an air-tight container in the fridge. This recipe can keep for 3-5 days and makes the perfect snack for school or work.

If you are serving this vegetable pate recipe for a party of holiday gathering, you can make it a day or two in advance. The flavors blend together well in the fridge and it tastes even better after sitting.

There is no need to reheat this recipe as it is best served cold.

Serving Suggestions And Variations

This oate really is so versitile. Pair it with vegan cheese, spread it on anything, swap the walnuts for pumpkin seeds. The options are endless.

In my mind the best way to eat this vegetarian pate spread is on crostini with a drizzle of olive oil or alongside vegan cheese and crackers.

I can also also tell you that afterwards my Vegan Chocaloate Cupcakes go down a treat.

Bring these to a party? Post a photo and tag me so I can feature it. #wowitsveggie