A 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 Hummus
Vegan Pate Recipe
CRUELTY-FREE & VEGAN
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.
INGREDIENTS FOR VEGAN PATE:
INGREDIENTS FOR VEGAN PATE:- Mushrooms (Your choice! I recommend cremini & Portobello mushrooms)
- Olive Oil
- Apple Cider Vinegar or Lemon Juice
- Tamari (Gluten-Free) or Soy Sauce
- Vegetable Broth or No-Beef Broth
- Dried Rosemary
- Onion
- Garlic
- Sun-Dried Tomato
- Carrot
- Sunflower Seeds (I’ve seen people use walnuts instead)
- Corn Starch or potato starch
- Vegemite
- Nutritional Yeast
- Sea Salt & Pepper
- Liquid Smoke
- Parsley
Serve Vegan Pate with:
- Baguette or Crackers
- Cocktail Pickles (optional)
- Olives (optional)
- Red Pepper Jelly or Chutney (optional)
- A Variety of Vegan Cheeses (optional)
FULL RECIPE DOWN BELOW
KITCHEN EQUIPMENT I USED:
TIPS FOR VEGAN MUSHROOM PATE:
- 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
- 1 cup chopped mushrooms (I used cremini)
- 2 cups sliced mushrooms (I used Portobello)
- 2 tbsp olive oil
- 1 tsp apple cider vinegar, white wine vinegar or lemon juice
- 1 tbsp soy sauce or Tamari (for gluten-free)
- ½ tsp rosemary, dried
- ½ cup vegetable broth or no-beef broth
- ½ cooking onion, chopped
- 1 clove garlic, minced
- 1 sun-dried tomato, chopped
- 1 carrot, peeled and chopped
- ½ cup sunflower seeds
- 2 tsp corn starch or potato starch
- ½ tsp Vegemite
- ½ tbsp Nutritional yeast
- ¼ tsp liquid smoke
- ¼ tsp pepper
- 1 tsp sea salt
- Handful fresh parsley, chopped
- 1 baguette, sliced or crackers
- 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.
- Add chopped mushrooms, toss to coat and let them marinate for 10 mins.
- 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.
- To your frying pan, add sun-dried tomatoes, chopped carrot, mushrooms and broth mixture leftover to the onion mixture.
- Reduce heat and simmer for 15 mins or until carrots are tender, and the liquid has evaporated.
- 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.
- 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.
- 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.
- 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.
Hey 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!
Looking For More Vegan Appetizer Recipes?
- Vegan Ricotta Toasts
- Vegan Zucchini Fritters
- Easy Vegan Garlic Bread
- Vegan Scallops and Garlic Butter Sauce
- Crispy Quinoa Onion Rings
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!
Alexa says:
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.