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...
Kim says
I am just about to make this
It looks great
Edward Clive Foden says
I can't begin to tell you how much I like this! Herbs from the garden is just the icing on the cake!
I spread it thickly on my homemade North Staffordshire Oatcakes (also vegan) for a luxurious lunch.
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We're so happy you enjoyed it!
Marianne says
Beautiful! Only change I made was using 1/4 tsp salt only. flavour wise didnt taste like it needed any more then that.
Jess @ It Doesn't Taste Like Chicken says
Fantastic, thanks for your review!
Anna says
One of my favourites! I also like to add a bit of soy sauce and some vinegar or lemon juice for to make the flavours 'pop' and a genereus amount of extra virgin olive oil or other liquids to make it more spreadable. It's a hit every time!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing!
Leana Lovejoy says
This was the first one of Sam's recipes I ever tried and it wowed me and all my friends and it's still one of my favorites. It's great for bringing to a gathering.
Jess @ It Doesn't Taste Like Chicken says
Yay! We're so happy to hear that!
Jodi Higgins says
I have made this at least a dozen times! This is such a tasty and satisfied flavor and texture. It really tastes like pate but IT'S VEGAN! Your recipes are the best!
Abigail says
I used pumpkin seeds instead of walnuts. It got eaten before I could take a photo !
Stephanie says
Delicious! Everyone who tried this loved it (except my husband, who doesn't care for herbs). Very easy to make, too.
Kerry L says
I was stunned how great this tasted - and the added bonus is that it's packed completely full of healthy ingredients too.
Walnuts are, (apparently), beneficial for brain health so this is a tasty way to add more to my diet (as I'm not so keen on them on their own due to their 'dryness').
Thank you!
Courtney Moses says
I made this for thanksgiving for non vegan family members and it was such a hit. They couldn’t stop raving about the flavor. If you’re looking for a festive dish that vegans and nonvegans alike will love, this is the one!
Patricia Giannelia says
Can you freeze it?
Jess @ It Doesn't Taste Like Chicken says
Yes it freezes well!
Becs says
Delicious - gorgeously rich in favour. A very grown up pate!
Teresa W says
Made a double batch of this recipe! So easy and ridiculously delicious! I did add half a cup of pinenuts to the double batch. I saw a comment above about lemon juice. I’ll try that next time. Bring this to a party later today.
Jess @ It Doesn't Taste Like Chicken says
We're thrilled you like it and we hope the party guests did as well!
Patricia G says
Fabulous recipe! Amazing blend of flavours, and having a look at some comments above, look forward to tweaking it the next time. My question is, can this be frozen? it makes quite a large quantity for a small household, and it would be great if it could be frozen.
Gillian Armstrong says
Just made this and it’s delicious . Added some lemon juice
And a little cream cheese, Made it nice and spreadable. Will be making this again, thank you. Gillian
.
Jess @ IDTLC Support says
We're glad you enjoyed it!
Kim says
Delicious! I used thyme instead of rosemary because I had it on hand, and kept the texture rustic
Jess @ IDTLC Support says
Sounds wonderful!
TerryF says
This is very good! The recipe makes quite a bit too. The only downside is that it does not hold together very well for spreading
Bea says
Thanks for the recipe.
How far in advance could I make it?
Adele Horne says
very nice and easy. the only downside is that my blender/processor is not fierce enough to blitz the rosemary. consequently there are quite large pieces which are not pleasant to eat.
Diana says
What would be a good substitute nut? What about pine nuts?
Bobbi says
This is amazing with fresh parsley ❤️ Thank you for a wonderful recipe!