The Edgy Veg

Vegan Pate

Best Vegan PateA vegan pate recipe that brings elegance & an incredible flavour to your table! This 30-mins vegan mushroom pate is so tasty it’ll impress anyone; vegans and meat-eaters alike!

This vegan spread uses mushrooms & umami ingredients to mimic the texture and flavour of traditional pate but made with 100% plants.

Other Recipes: Israeli HummusVegan Pate Recipe

Vegan Pate Recipe


This vegan pate is a flavourful appetizer that pairs perfectly with an array of vegan cheeses, bread and crackers. It can be used on a vegan charcuterie board, as a sandwich spread any other ways you’d use pate. 

I make this vegan pate spread for holidays, gatherings and other events where I wanted to elevate the appetizers. In just 30 minutes, you can have a delicious & elegant mushroom pate that is hearty, flavourful and pairs well with any vegan cheese.


Serve Vegan Pate with:




  • You can make this at least 3 days ahead.
  • If you have the time, try baking it in a small, lined baking dish, covered for 45 mins to deepen the flavours.
  • This will keep in the fridge for 3-5 days.

More Vegan Recipes: Vegan Charcuterie Board

5.0 from 5 reviews
Best Vegan Pate
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A vegan pate recipe that brings elegance & flavour to your table! This 30-mins vegan mushroom pate is so tasty it'll impress anyone!
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6 as an appetizer
  1. In a large mixing bowl, add 1 tbsp olive oil, 1 tsp of apple cider vinegar or lemon juice, 1 tbsp tamari or soy sauce, ½ cup broth of choice, and ½ tsp dried rosemary. Whisk.
  2. Add chopped mushrooms, toss to coat and let them marinate for 10 mins.
  3. Meanwhile, in a large pan heat 1 tbsp of olive oil over medium-high heat, and cook chopped onions and garlic until translucent and fragrant, about 3-5 mins.
  4. To your frying pan, add sun-dried tomatoes, chopped carrot, mushrooms and broth mixture leftover to the onion mixture.
  5. Reduce heat and simmer for 15 mins or until carrots are tender, and the liquid has evaporated.
  6. Meanwhile, to a food processor, add sunflower seeds, cornstarch or potato starch, vegemite, nutritional yeast, salt, pepper and liquid smoke. Blend & pulse until you end up with a paste-like consistency.
  7. Transfer cooked mushroom mixture to the food processor. Add your fresh parsley. Pulse to combine with the paste, about 3-4 times if you want a chunky pate or turn it on fully for a smooth pate.
  8. Transfer your vegan pate to a container and refrigerate until you're ready to serve. I like to do this a night ahead and allow the flavours to deepen as it sits.
  9. Serving: You can place this into a dish, or roll with parchment or plastic wrap into a log. Serve with baguette toasts, gherkins, vegan cheeses, and jelly or chutneys.
- You can make this at least 3 days ahead.
- If you have the time, try baking it in a small, lined baking dish, covered for 45 mins to deepen the flavours.
- This will keep in the fridge for 3-5 days.
Nutrition Information
Serving size: ⅙th of pate Calories: 132 Fat: 10.7g Carbohydrates: 4.3g Sugar: 2.1g Fiber: 2.1g Protein: 4.1g

Vegan Pate Edgy VegHey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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  • I’m not vegan but I adore mushrooms so I had to try this. And I’m so glad I did! I’ve been missing gourmet foods like this since I moved from NYC. This is delicious. I could eat it with a fork! I skipped the nutritional yeast and Vegemite because I doubt I’d use them in anything else. Next time I’ll skip the sun dried tomato as I’ve never used before and found it really hard to chop and I don’t think the overall pate flavor will be affected.

  • Alexandra says:

    Can you freeze this?

  • Can the Vegemite be substituted or omitted?

    • EdgyVeg says:

      You can try either nutritional yeast, miso, or peanut butter. However, it will change the taste of the pate but will keep the texture the same. I hope this helps.

  • Amanda says:

    I made this today and it’s really delicious, I chose the option to bake in the oven for 45 mins and it really makes the pate thicker and tastier .
    Is this suitable for freezing ?

    • EdgyVeg says:

      Hi Amanda, You can definitely freeze this recipe. However when it thaws, it might not have the same texture as the protein molecules change in different temperatures. But doesn’t hurt to test a small portion of it to see how you like it!

  • Alan Breda says:

    Pls put me on your
    Mailing list
    [email protected]

  • Thank for sharing this gem of a recipe! I have never eaten pate but this is an amazing appetizer that I will be making again and again! Even my omni family members love this!

  • Talia Harrison says:

    Can you freeze this? 🙂 sounds delicious, I hate mushrooms but I’m going to give this a try!

  • Christine says:

    Thanks for this, really looking forward to making it!! For the sun-dried tomato, are you referring to the ones packed in oil or the ones that are completely dried?

  • Made this tonight and it was SO GOOD! I’ve never had traditional pate so can’t compare but this spread with baguette and jelly was delicious


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