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...
Peter says
Forgot to add 5 stars!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it!
Peter says
It was good, I made it as specified and it got some good feedback. Even better when topped with a thin spread of mustard. I might recommend cooking the mushrooms in a little bit of vegetable "chicken" bouillon to get a more meaty flavor next time? Thanks for the recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for the feedback, Peter! Glad you enjoyed it and are making it your own 😊
Kristi says
Can I make ahead & freeze?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kristi, Yes, this pâté freezes well. Just thaw it in the fridge before serving and give it a quick stir. Enjoy!
Annie says
This pate is incredibly delicious! I have been making it weekly. I it is easy to make, it is healthy, and my family can’t get enough of it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Annie, thrilled you love it so much 🙂
caroline brailsford says
I’ve been looking for more ways to incorporate nuts into my diet and this is perfect. It is also easy and delicious and will now be one of my regular recipes. Thank you so much
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it Caroline 🙂
Allie says
Hi! I'd like to make this for an upcoming brunch, but one of my guest is highly intolerant to onions and garlic. Do you think the recipe could work without these ingredients / with alternatives, or is this doomed?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Allie! Not doomed at all 😄 you could skip the onion/garlic and try adding a splash of soy sauce or a pinch of miso for that savory depth, it’ll still be super tasty!
Ruth Spinks says
I made this recently as an appetiser. It was absolutely delicious. I made double the quantity and had some leftovers which I mixed into gnocchi with some olive oil and herbs. Again, really lovely and a great way to use the leftovers.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ruth 😊 So happy you loved it, and mixing the leftovers into gnocchi sounds absolutely divine, what a brilliant idea!
Jintzz says
I have just made this pate & it's delicious!
My husband is not keen on mushrooms at all but our doctor has reccomended he eats more of them!
This won't be a problem in the future as he loves this way of eating mushrooms plus it's got tons of other stuff in the pate that's good for us too!
I cannot wait to try more of your recipes! Thank you ♡
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jintzz, That makes me so happy to hear, especially that your husband enjoyed it too, despite not being a mushroom fan! 😊 I’m so glad the recipe is both delicious and doctor-approved. Can’t wait for you to try more—hope you find lots of new favorites! Thanks so much for the lovely note ♡
Jintzz says
I have just made this pate & it's delicious!
My husband is not keen on mushrooms at all but our doctor has reccomended he eats more of them!
This won't be a problem in the future as he loves this way of eating mushrooms plus it's got tons of other stuff in the pate that's good for us too!
I cannot wait to try more of your recipes! Thank you ♡
Janel Warner says
What is the measurement for the onion? My yellow onion is fairly large and I don’t want to over do!
Thank you!
Jess @ It Doesn't Taste Like Chicken says
You can use what you feel is best but on average it would be about 1 cup of chopped onion.
Ross Exton says
I’ve Made this several times now and my meat loving friends are blown away by the taste and texture. I add shiitake mushrooms to bolster the flavour and it’s great as a base for Banh Me
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love the idea of shiitake! I'm so happy you and your friends love it so much!! If you happen to have my book Craving Vegan, I have another pate recipe in there which is completely different, but also amazing in it's own way. 🙂
Jude says
How much does this make, how big a container required to decant it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jude, This recipe makes about 1 ⅔ cups of pâté, which is enough to fill a small to medium-sized container. I generally like to spread it into two smaller containers or dishes so that I have one pâté for now, and one for later. Enjoy! 💛
Elisa says
LOVE your recipe!!!! Can you freeze this vegan pate?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Elisa!! Yes you can, it freezes wonderfully. Enjoy!
CindyLu says
This recipe is our most favorite treat during the holidays. It is so delicious and easy to assemble. I just made it again for our New Year celebrations. Thanks for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you love the pate CindyLu! Thank you for your review 🙂
Marc says
I just made this for Boxing Day breakfast on toasted sourdough bread with sundried tomatoes… Absolutely amazing
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh that sounds like the perfect boxing day breakfast! So happy you enjoyed it Marc 🙂
Boston Vegan says
I made this for Thanksgiving 2024 and really enjoyed it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it so much Boston! Thank you for the review 🙂
Pam says
Can I make this with a different nut like pecans? One of my Thanksgiving guests is allergic to walnuts.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Pam! Yes absolutley, pecans would be the perfect sub. Pecans are sometimes a touch bitter, so I suggest tasting the pate and adding the tiniest amount of maple syrup or agave to cut the bitterness if needed.
Pam Wasserman says
Thanks so much for that suggestion. Looking forward to making it!
Heidi says
Lovely! I had to use a smaller food processor as my large one couldn’t get the pâté texture with the big blades - worked out perfectly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it! 🙂
Ann Marie says
I've made this so many times now. It's perfect and so easy to make. Thank you!
Jess @ It Doesn't Taste Like Chicken says
Great, thanks for your review Ann Marie!
Kim B says
I'm allergic to all mushrooms. Don't be mad; I used green beans. haha.
I'm impressed! I'm pretty sure your recipe is pretty versatile.
Jess @ It Doesn't Taste Like Chicken says
That's fantastic to hear! Thanks for sharing your substitution experience.