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.

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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.

Best Vegan PateINGREDIENTS FOR VEGAN PATE:

Serve Vegan Pate with:

FULL RECIPE DOWN BELOWVegan Mushroom Pate

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

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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!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6 as an appetizer
Ingredients
Instructions
  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.
Notes
TIPS:
- 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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