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...
Angela says
Made this pate yesterday - its absolutely delicious!
Sam Turnbull says
Yay!!! Thrilled you enjoyed it, Angela 🙂
Terra says
I made this, it was awesome! Added a touch of walnut oil at the end to help with smoothing it out in the food processor. I also added white pepper and dried herbs along with the fresh herbs. Served to omnivores and vegetarians with some gf crackers. Delicious!!!
Sam Turnbull says
Wonderful!! So happy you enjoyed it, Terra 🙂
Esther says
Not my cup of tea, unfortunately. Sorry...
Sam Turnbull says
Sorry, you didn't enjoy it.
Melanie Hutsell says
I have made this twice now!! Soooo good! For me, it has replaced a bad childhood memory of smelling a certain part of a chicken frying in my mom's kitchen to WOW this Mushroom and Walnut Pate' is amazing!! Seriously, I'm kind of addicted. There is something so satisfying about it, so thank you so much for creating this recipe! I will make it again and again!
Sam Turnbull says
Haha that's awesome, Melanie! So very happy you love it so much. Thanks for the comment!
Barbara says
Sam, that was amazing.....This pate reminds me of my childhood. We would have it for breakfast with some toast and hot tea....of course that was from liver....I am so happy to have the chance eating a pate and knowing that is cruelty-free. Thank you very much for sharing your wonderful knowledge with all of us.......I am truly amazed and speechless. Thank you! Best wishes, Barbara
Sam Turnbull says
Aww you're most welcome, Barbara! So happy you can bring this childhood memory back 🙂
Jen says
I love this recipe! I made it for friends and family and they all loved it (even someone who doesn't like mushrooms!). I used rosemary from my garden and also found it slightly overpowering but nobody else did so I guess it depends on personal taste. Either way, I'll definitely be making this again soon 🙂 such a simple recipe too.
Sam Turnbull says
Wonderful!! Thrilled you enjoyed it so much, Jen! Thanks for the comment 🙂
Angela says
Has anyone tried this with portobellos?
Sam Turnbull says
Portobellos should work just fine. Enjoy!
Kellie says
Hey there, I have a load of pumpkin seeds I need to use up - could I substitute those for the walnuts do you think? I know the walnuts are probably a little oilier, so maybe compensate with a dash extra of the olive oil?
Sam Turnbull says
It's hard to know without testing it myself since it's such a big substitution. The texture might be different but I am sure it would still be yummy. Sorry I can't be more help!
Kelie says
So I went ahead and tried it and it was faaabulous! The pureeing took a little longer than expected, but once done it was amazing. Took it to a friend's house and it was happily devoured by adults and kids alike, including one very picky 10 year old whose first reaction when I told him what it was was "Ew! I HATE mushrooms!" who then went on to scarf down nearly half to bowl.
Sam Turnbull says
Oh that's wonderful! I will have to try it with pumpkin seeds as well. Thanks for letting me know how it turned out 🙂
Nicola Neal says
Fab recipe. I added a splash of of Port and some vegan butter at the end to smooth ot out and add a richness. Amazing!
Sam Turnbull says
Awesome!
Ren says
Alright, so I made this for Christmas for my husband and I since the rest of the fam isn't vegan and we wanted something scrumptious to slap on crackers while everyone was eating cheese.. well they all tried it, LOVED it, and didn't leave us much, haha! So we made it again, oil-free this time (tasted the same) and ate the whole thing in one sitting with almond cheese. Soooo delicious! Thank you for this recipe gorgeous, you are one talented lady x
Sam Turnbull says
Woohoo! Thrilled to hear it was enjoyed by everyone. Thank you, Ren 🙂
Brigitte says
I just made this pate , I liked it but I didn’t have enough rosemary , next time I wil definetely not going to add the parsley , rosemary and the garlic with the mushrooms . I will wait till the end and than add all the herbs ..I like garlic and herb flavor and when you cook it longer you loose the flavor ...very good but I need it to add some spices . I like my food spicy . It’s very good !! But can use more spices ..
Sam Turnbull says
For sure, you can always adjust to your own taste preference. 🙂
kara says
this was exactky what i was looking for,,, a savory earthy pate that vegans and non vegans will adore!!
My garden’s rosemary is somehow way too strong, even tho i halved the amount in a double batch!!! if anyone else finds that, extra garlic and a couple tablespoons of dry red wine will mellow and help create a thick but smooth spread. how long will this keep?
Sam Turnbull says
Glad you enjoyed it kara! It should keep for about a week in the fridge in an airtight container.
Steph says
Sam, my omni husband, who was drug kicking and screaming into vegan land, stated this pate is in the *Top 5* recipes of all time! I was sure he wouldn’t like it being raised on Jewish chopped liver. Guess I’ll have to hide it from him next time I prepare a batch.
Sam Turnbull says
Haha!! That's amazing!! I would make him an never-ending bowl of it so he can be a happy vegan! Haha 🙂
Stephania says
I'd like to use this as a filling for empanadas. I'd like to make the empanadas ahead and freeze them. Does this pate freeze well?
Sam Turnbull says
I've heard that it does, yes 🙂
Sylvia C. says
This was amazing, savory and mouth watering good:) Best recipe I've tried in awhile. Did use red onions instead of yellow but the flavor profile and seasoning were spot on. Well done. Everyone wanted this and I had to hide some from the guests to get my share!
Sam Turnbull says
Haha! Love it. So thrilled you and your guests enjoyed it so much, Sylvia 🙂
Marie-Christine says
This is so good! I want to make it every day. Thanks!
Sam Turnbull says
Haha! You're most welcome 🙂
Alison says
This is delicious, I love the nutty texture and the flavour of rosemary and the earthiness of the mushrooms, so easy to make.
Sam Turnbull says
Yay! Thrilled you love it so much, Alison 🙂
Trish says
Aww, it didn’t fit completely into my dish. I had to eat the remainder with a spoon 😉
Sam Turnbull says
Hahaha! Sounds like a good problem to have 😉
Adrienne Edge says
Just made this today as an appetizer for tomorrow (Thanksgiving)... it will NOT last until then for sure! AMAZING... and the smell while it’s cooking is heavenly! Great job!!
Sam Turnbull says
Yay! Thrilled you loved it, Adrienne! 🙂
Michelle says
Hey Sam! This looks amazing and I am totally looking forward to giving it a try. My husband loves walnuts so he's going to be excited to try this one too. Question for you - I am going to a potluck and want to bring a vegan appetizer. But one of the guests has a severe allergy to garlic so I'd really like to avoid anything with garlic (even though I love the stuff myself!). Can you make a suggestion for a really yummy but garlic-free vegan appetizer? Everyone else at this potluck is not vegan so I want to impress them but I am stumped about the no-garlic thing, mostly because it is in everything that I normally cook/prepare!
Sam Turnbull says
Hi Michelle,
Ooooohhh no garlic, that's tough. I do love garlic so I often use it in most of my recipes too. I think my Cranberry & Thyme Vegan Cheeseball would work well. It calls for one clove of garlic but you could omit that and I think it would still taste fab. Hope that helps!
Michelle says
Thanks Sam! That's a great idea! I will give it a shot. I've been meaning to try that cheeseball for a long time, so I appreciate the reminder!
Sam Turnbull says
Oh it's a good one and a crowd-pleaser 🙂
Jo says
I've made this pate without garlic a couple of times as I have a friend with severe garlic intolerance. I've used a combination of soy sauce, coriander and chives instead, and it's still yum! (check whether whether your garlic-free friends are also allergic to chives though as they're in the same family). Lovely recipe Sam!
Sam Turnbull says
So happy you like it! 😀
JULIA JONES says
Wondering how it would taste if you omitted cooking the herbs and just processed them with the other cooked ingredients.
Sam Turnbull says
I added them to the pan to cook them down a bit and remove excess water. You are welcome to try tho. 🙂