Easy Vegan Mushroom Pâté

This easy Vegan Mushroom Pâté is rich, creamy, savory, and full of umami. It’s made with mushrooms, smoked tofu, toasted walnuts, plus a few simple ingredients, and it’s very easy and simple to make.

Pâté is one of those things that’s always great to have in the fridge. You can serve it as part of an appetizer board, spread it on sandwiches, or simply put it on some fresh bread when you need a quick snack. It keeps well in the fridge, so you can make a big batch ahead of time, and enjoy it throughout the week.

Traditional pâté (pronounced pah-TAY) is a French spread made with finely ground meat and liver. It’s usually served as an appetizer with bread, crackers, pickles, or fruit. This cruelty-free vegan version uses mushrooms, smoked tofu, and walnuts instead, and tastes just as rich and delicious as the original one.

The recipe is super simple: sautéed mushrooms, onion, garlic, smoked tofu, toasted walnuts, and a few seasonings are blended until creamy. You can make it completely smooth or leave a little texture, depending on what you like. Either way, it’s very good on baguette, toast, crackers, or crunchy veggies, served with some delicious wine.

Vegan Mushroom Pâté is…

• fully plant-based
• quick and easy to make
• budget-friendly
• rich and savory
• creamy and buttery
• packed with umami
• perfect for meal prep
• keeps well in the fridge
• delicious as a dip or spread
• very customizable

How to make Vegan Mushroom Pâté

This Vegan Mushroom Pâté is surprisingly simple to make. Start by sautéing the onion, garlic, and mushrooms until all the moisture has cooked away and the mushrooms begin to brown.

Transfer the cooked mushroom mixture to a blender or food processor together with smoked tofu, toasted walnuts, soy sauce, mustard, miso, balsamic vinegar, herbs, liquid smoke, salt and pepper. Blend until you reach your desired consistency.

If you like an extra smooth, silky pâté, a high-speed blender works best. If you prefer a little texture (like I personally do), use a food processor instead.

Transfer the pâté to a serving bowl or jar and refrigerate for at least 15 minutes before serving. It will firm up slightly as it chills, and the flavors become even better after a few hours in the fridge.

How to serve Vegan Mushroom Pâté

This pâté is delicious simply spread onto fresh baguette, toasted sourdough, crackers, crispbread, or crunchy veggie sticks. I especially like serving it with cornichons, pickled onions, olives, or a little whole grain mustard on the side.

If you’re putting together a snack board or appetizer platter, pair it with nice vegan cheeses, fresh grapes, figs, orange jam, toasted nuts, and a good bottle of red wine. It also makes a fantastic sandwich spread or filling for wraps.

Customise it the way you like it!

• Choose mushrooms such as button mushrooms for more budget-friendly version, or go for more exciting mushrooms like oyster, shiitake, chanterelles, porcini or portobello for a fancier version

• Add extra flavorings like fresh herbs, chilli, or green pepper corns

• If you want to bulk up the recipe, blend a can of drained kidney beans with the rest of the ingredients

• You could also transfer your Pâté into an oven-safe dish, and bake for 15-20 minutes. Then let it cool a little, melt some vegan butter, and pour on top of the Pâté. Then place back in fridge to harden

More vegan spreads and dips to try:

• Vegan Spinach Yogurt Dip (Dairy-Free Ispanak Borani)
• Loaded Olive Oil Dip
• Vegan Hungarian Cheese Spread in Bread Bowl
• Skordalia – Greek Garlic and Potato Dip
• White Bean & Almond Dip
• Vegan Sunflower Seed Sour Cream
• Roasted Carrot Dip

Print