Author: Get ready to wow your taste buds with the Best Vegan Pâté Recipe! It's quick and easy to make, taking just 30 minutes and 9 simple ingredients to create a delicious appetizer that everyone will love. This savory mushroom and walnut pâté, is the perfect way to add a fun and flavorful twist to your gatherings. Everyone (vegan or not) loves this recipe, it's a surefire crowd-pleaser!
After a few test rounds of making this vegan pâté recipe I served the final test to my friends at book club. It was met with a lot of satisfactory groans, rapid bread slicing, and recipe demands. Even though I told them the recipe would be released in only a few days, they persisted with questions asking if the dish was easy to make (it is) and why exactly it tasted so very good. Don't you just love the magical powers of plants?
Sometimes simplicity is best. This is only a 9 ingredient recipe, it's super easy to whip up, and it can be made ahead of time, making it the perfect appetizer for a party this holiday season. I will be bringing this with me to my family events this December as I know it's a total crowd-pleaser.
Vegan Mushroom & Walnut Pâté is made with pan-toasted walnuts, sautéd mushrooms, and seasoned with lots of garlic, rosemary, and parsley for a rich, flavour-packed, aromatic spread that is totally ah-mazing. New favourite snack right here!
How to make this Vegan Pâté Recipe:
Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
My Breville Sous Chef food processor is made of high-quality materials but I once damaged a cheap food processor before by filling it with hot food, so this is your warning!
Return the pan to heat and add the olive oil. Add the onions and garlic and sauté until the onions soften and turn translucent after about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes.
If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid, so you don't want to add too much.
If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first.
Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press the vegan pâté recipe into a container for serving using a spatula to smooth it, and let chill completely in the fridge before serving. Store in an air-tight container for 2 - 3 days. Serve with bread or crackers.
Common Questions:
Does this vegan pâté recipe freeze well? Yes! As long as you wrap in a cling film and keep in an air-tight container it should last in the freezer for about 3 months.
What is vegan pâté made of? walnuts, olive oil, onion, garlic, mushrooms, parsley, rosemary, salt and pepper.
Can vegan pâté be made gluten-free? Yes! This is a gluten-free recipe!
Can this vegan pâté be made nut-free? Yes, by swapping out the walnuts for either sunflower seeds or pumpkin seeds.
This vegan pate recipe is...
- quick and easy to make, just 30 minutes and 9 ingredients
- so delicious, everyone will love it!
- can be made ahead of time and freezes beautifully
More vegan appetizer recipes you might like:
Vegan Baked Brie Dip
Quick and Easy Vegan Cheese
Vegan Bacon Wrapped Dates
Easy Vegan Stuffed Mushrooms
Vegan Baked Brie in Puff Pastry
Deviled Potatoes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Mushroom & Walnut Pâté
Servings: (makes about 1 ⅔ cups)
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Ingredients
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 8 oz button or cremini mushrooms, sliced (about 2 cups)
- ½ cup parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation.
- Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Appetizers You Might Enjoy...
Charlie says
Can i make this ahead of time and freeze it please?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Charlie! Yes, you can freeze it. Just thaw in the fridge before serving 🙂
WILMA says
Super recipe and super easy to make. I keep a few walnuts out to chop roughly and add to the mixture after whizzing... just for exta texture. Simply delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Wilma! So glad you enjoyed it 🙂
Sandy says
Really nice. I'll make it often.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Sandy! So glad you enjoyed it 😊
Donna Bass says
Ok, amazingly delicious. I added mushroom seasoning and a touch of white miso. We like the funk.
Tonight is romantic dinner night, Saldo, pate and crab stuffed flounder…that will make for a great Valentine’s Day!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Donna ok this comment is ICONIC 😂💚 “We like the funk” is my favorite sentence. I love your romantic dinner menu, hope it was amazing!!
JanTC says
This qualifies as a ‘do-over’! I am doubling the recipe as it can be frozen for up to three months. It is delicious!
Jess @ It Doesn't Taste Like Chicken says
We love to hear that!
Nikki says
Hi, how long does this last in the fridge please and can you freeze it? Thanks x
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nikki! It will keep 4–5 days in the fridge, and yes, it freezes well. Just thaw in the fridge and give it a quick stir before serving.
Ceri Mee says
Really tasty.My husband said he could become vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ceri! Haha I love that 😄 So happy you both enjoyed it!
Esmeralda says
This is truly a tasty pate and so easy to make. Thank you very much for sharing this to a non-vegan family. Five ⭐️⭐️⭐️⭐️⭐️.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Esmeralda! Thank you so much!!
Alana says
I do use the metric system. The rosemary is still 30 ml? Is that correct?
I tried the Pâté with pine nuts (tasty but a pesto touch).
I just made it with pecans and a bit of maple syrup. It has to cool down.
Not a fan of walnuts. 🙈
Haven't tried it yet though.
But very tasty. And mushrooms are so healthy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alana! I've updated the metric version to be a bit clearer. It would be about 6 grams of rosemary in metric. I love hearing about your variations too and I hope it’s delicious once it cools 😊
Alana says
Thank you for your quick reply. Wishing you a great start into the new year. And hope you had nice Christmas. Greetings from Germany 🙂
Alana says
I have also tried it with ready to use chestnuts. That's my favourite so far. Made with walnuts yesterday, very tasty. But I do have histamine intolerance. Walnuts are difficult
Sam Turnbull @ It Doesn't Taste Like Chicken says
Alana thank you so much for sharing! 😊 And I love the chestnut version, that sounds absolutely delicious (and such a great option if walnuts don’t work for you).