This vegan pate recipe is so easy and delicious! It makes for the perfect appetizer for any party, but is especially fancy to serve during the holidays!
In case you didn’t know, pate is the french word for paste, which makes sense as this spread has a consistency much like a paste. It is pronounced pah-TAY.
Traditionally, pate is made with liver and may include ground meat. It also includes herbs, spices, and wine or brandy.
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.
Believe it or not, the pate tastes even better the day after it is made, after the flavors blend together. This is actually typical of many vegan recipes, including my Vegan Feta.
Some things just taste better after marinading for a day or two!
Eat the vegan mushroom pate 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.
What Type Of Mushrooms To Use For The 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.
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!
How To Make The Vegan Mushroom Pate
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.
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.
Set a timer for 5 minutes and during that time, your mushrooms will steam and there will be a lot of liquid in the pan. Then, the pan will suddenly become dry!
This means all of the liquid in the mushrooms has been released!
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!
How To Store The Vegan Pate
As I said above, the vegan pate tastes even better the next day!
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.
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
- 2 cups chopped mushrooms
- 1 small onion, chopped
- 3 tablespoons parsley [fresh if possible]
- 3/4 cup walnut pieces
- 2 tablespoons brandy or sherry [optional]
- 1 teaspoon Worcestershire sauce
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon rosemary
- In a pan, heat oil and cook onions for a few minutes until aromatic.
- Add in chopped mushrooms and cook until the mushrooms are soft and the liquid has evaporated and the pan is dry. This usually takes 5 minutes for the mushrooms to release their juices. Set a timer and don't skip this step! The pan will be very wet and then will turn dry quickly.
- Add in the Worcestershire sauce and brandy along with all of the spices and stir to combine. Cook until any remaining liquid is gone.
- In a food processor, chop walnuts until they are ground into a rough meal.
- Add the mushroom mixture to the walnuts and puree until combined and a pate texture forms. Taste and adjust seasoning. You may need more salt and pepper.
- The mushroom pate is best served chilled and even better a day or two later! That being said, you do not have to serve it chilled and can serve it immediately after making it. Serve with crackers or bread.
Amount Per Serving Calories 119Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 748mgCarbohydrates 7gFiber 2gSugar 2gProtein 3g