Pâté is one of those foods I didn’t miss after going vegan, but I’m obsessed with creating this mushroom pate recipe. In my pre-vegan life, eating pâté was a rare occasion. However, it reminds me of when I did a high school exchange in France. I was lucky enough to return to France recently as an adult to visit my old host family. I wanted to impress them with vegan versions of French classics, so I had to give vegan pâté a go!
Not only does it look very similar to meat-based pâté, but it has all the umami flavor of the original. It’s perfect in a baguette with lettuce and cornichons – this is known as sandwich campagnard (aka country sandwich). However, it’s probably most commonly eaten as an appetizer on Christmas or New Year’s Eve occasions.
This recipe has reached 1,000,000 views on my Instagram and TikTok combined! Hundreds of people have also tested it, so jump on the trend and try it yourself.
What is vegan pâté made of?
The primary difference between regular meat and vegan pates is that the latter contains no animal products. Vegan pate typically includes vegetables, seeds, herbs, and seasonings. Use a generous amount of seasoning, earthy vegetables, fungi, and a suitably French fat, and voila! You will have a surprisingly rich and ‘meaty’ spread. The key ingredients in this homemade vegan pâté are mushrooms, nutritional yeast, miso paste, soy sauce, onion, and olive oil. Commercially made vegan pates are hard to come by, depending on where you live. However, I did manage to find this ‘Faux Gras’ by Gaia during my trip to France. It’s made from nutritional yeast, coconut oil, potato starch, tomato pulp, organic champagne, plus other oils, spices and seasonings.
Does mushroom pâté freeze well?
I am pleased to report that this mushroom pâté does freeze well! A follower on Instagram kindly tested this for me.
Freezing is an excellent option if you want to make your pâté ahead of time for Christmas. It’s also handy to keep the pâté fresh in smaller portions and enjoy a little bit at a time.
Tips for freezing mushroom pâté
- After blending the pâté, transfer it into an airtight freezer-friendly container and pour the olive oil/vegan butter over the top.
- Place into the freezer immediately for optimum freshness; don’t refrigerate first.
- Thawing – for best results, thaw overnight by placing the sealed container on your kitchen bench or in the fridge. If you’re short on time, you *can* microwave the pate in a pinch. However, it’s best to do so slowly on a defrost setting to avoid unevenly heating and reducing the texture quality.
- Don’t thaw and re-freeze; it will affect the texture as ice crystals may form and make the pate less creamy. It could also make you sick, as thawing and re-freezing creates more opportunities for bacteria to develop.
Is vegan pâté good for you?
This vegan mushroom pâté recipe is a lighter alternative to traditional meat-based pâtés. Swapping out animal products means less saturated fat; mushrooms are a source of Vitamin D, selenium, and B vitamins. Additionally, the nutritional yeast in this recipe offers essential amino acids and is high in B vitamins. The garlic and onions can help improve heart health by reducing cholesterol levels. Furthermore, olive oil adds beneficial monounsaturated fatty acids that can help reduce inflammation. Altogether, this vegan mushroom pâté is a great way to get the taste of French cuisine without sacrificing your health.
What do you need to make mushroom pâté?
Vegan pâté sounds fancy, but it isn’t hard to make with this simple and delicious recipe! To start, you will need to gather up your ingredients. Here’s what you’ll need to buy:
- Portobello mushrooms
- Olive oil
- Brown onion
- Pine nuts
- Dried thyme leaves
- Fresh garlic
- Lemon or fresh lemon juice
- Light miso paste
- Vegan beef stock
- Nutritional yeast
- Panko breadcrumbs
- Soy sauce
How to make a vegan pâté
Start cooking by heating the olive oil in a large pan over medium heat. Add the onion and stir for a few minutes, followed by the garlic and pine nuts.
Next, add your portobello mushrooms to the pan and the thyme leaves.
Mix up stock and miso paste in boiling water. Next, combine the dry ingredients of panko crumbs and nutritional yeast in a separate bowl. Pour the miso/stock liquid over the top and leave it to soak for a few minutes. Add the breadcrumb mixture, lemon juice, and soy sauce to the pan. Cook until no liquid remains, then blitz until smooth!
Once blended, transfer it into an airtight container ready for cooling or freezing, depending on when you plan on serving it. If freezing your vegan pâté, make sure that you cover it with enough olive oil or vegan butter before placing it in your freezer, as this will help keep it from drying out during storage.
When ready to serve, slice some crunchy French baguette slices into small portions, then top them off with generous spoonfuls of creamy mushroom pâté – bon appétit!
Substitutions for ingredients in Mushroom Pâté
If you’re looking for a delicious vegan pâté recipe, look no further! For best results, it’s best to use the ingredients listed, but below are some of my Vegan Diaries approved substitutions if you’re in a pinch:
- Portobello mushrooms – these can be replaced with Cremini mushrooms or Button mushrooms. Remember that Button mushrooms are just younger portobello mushrooms harvested earlier. Because of this, they will have a less earthy flavor, which may make the final result taste milder.
- You can replace pine nuts with walnuts. The definitive flavor will be slightly different, but walnuts and mushrooms are also delicious.
- Vegan beef stock can be tricky to find in some countries like the UK. Mushroom or vegetable stock will work fine if you struggle to see it.
FAQs
Yes, you can make this recipe gluten-free by replacing the panko breadcrumbs with gluten-free breadcrumbs and using tamari instead of soy sauce.
Yes, you can make this recipe ahead of time. Prepare it as usual, then store it in an airtight container in the fridge or freezer. When ready to serve, check my tips above for thawing.
Nutritional yeast is a deactivated yeast with a cheesy, nutty taste, making it perfect for adding flavor to vegan dishes. It’s also a good source of protein and B vitamins.
Conclusion
Look no further if you’re looking for a unique vegan appetizer to serve at your next dinner party! Not only is this pate simple to make, but it also freezes well, so you can prepare it beforehand. This page is packed with healthy ingredients like mushrooms and nutritional yeast. It skips out on many saturated fats from animal products, making it a lighter way to enjoy French cuisine. If you’re a Francophile like me, try some of my other French-inspired recipes like Cheezy Cauliflower Gratin, French Onion Soup, or my viral Mushroom Galette and Mushroom Bourguignon recipes. And if you’ve tried it this pâté, I’d love to know what you thought – please leave a comment below 🙂
Mushroom Pâté (Vegan)
Ingredients
- 2 tbsp olive oil
- 1 medium brown onion diced
- 3 cloves garlic minced
- 450 g portobello mushrooms sliced
- 80 g pine nuts
- 1 tsp thyme leaves
- 1 tsp miso paste
- 1 tsp vegan beef stock
- 1.25 cups hot water
- 1/2 cup nutritional yeast
- 1.5 cups panko breadcrumbs
- 1/2 lemon juiced
- 1 tbsp soy sauce
Topping
- 30 g vegan butter or margarine can subsitute with olive oil if preferred
Instructions
- Add olive oil to a saucepan and sauté the onion until transparent. Add the garlic and pine nuts and cook for 3 mins.
- Add the mushrooms and thyme, and cook for a further 3-5 minutes until mushrooms have completely softened.
- Dissolve miso paste and vegan beef stock in water. Add the nutritional yeast to the breadcrumbs, mix, then soak in the water/stock mixture, then add to the mushrooms in the pan along with the lemon juice and soy sauce.
- Cook over gentle heat until no free liquid remains. Combine in a blender and blitz. If your blender is struggling, add the tiniest splash of water and loosen the mixture with a spoon before resuming. Continue until you have reached the desired consistency (little lumps are fine) but if you prefer smooth, just keep blitzing. Taste and season with salt and pepper as desired.
- Spoon into a serving dish, then melt vegan butter and pour over the top (substitute with olive oil if preferred). Cover and refrigerate until firm (at least 4 hours).
- Serve as an appetiser with crostini or use as a sandwich filling. It will keep in the fridge for about 5 days.
Melanie says
Delicious and much appreciated by vegan family and friends over the festive season!
Liz says
I am so glad to hear that Melanie! Happy new year and thank you for taking the time to leave a review 🙂
Tiffany Castle says
This is going in my jacket potato.
kasia_sienki says
Delicious! I made a whole pot of this aromatic pâté so we could eat it during the Christmas time ✨ love it
Pip says
This is so packed full of flavour! I seriously want to eat it on everything (or maybe just straight from the jar with a spoon).
Delicious, Liz!
Sarah says
This was a hit with my family at Easter!
Gareth Tan Yiam Leem says
Can’t wait to try more!
sarah says
This was a hit.
sarah says
Prepared this for a pal and she requested the recipe 🙂
Hong Nguyen says
I’ve tried a few similar recipes but this one is the best for sure