Step Up Your Appetizer Game with this vegan-friendly Mushroom Pâté
Pâté is one of those foods I didn’t really miss after going vegan, but after creating this mushroom pate recipe I’m obsessed. In my pre-vegan life, eating pâté was a rare occasion, however it does remind me of a very special time when I did a high school exchange in France. I was lucky enough to go back 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 flavour 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 at special occasions like Christmas or New Years Eve.
What is vegan pâté made of?
The primary difference between regular meat pate and vegan pate is that the latter does not contain any animal products. Vegan pate typically consists of a blend of vegetables, seeds, herbs, and seasonings. Simply use a generous amount of seasoning, earthy vegetables, fungi and a suitably French amount of fat, and voila! You will have a surprisingly rich and ‘meaty’ spread. The key ingredients in this home-made 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 a great option if you want to make your pâté ahead of time for Christmas. It’s also a handy way 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, but it’s best to do so very slowly on a defrost setting to avoid unevenly heating it and reducing the quality of the texture.
- Don’t thaw and re-freeze or 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, plus 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 add the onion and stir for a couple of minutes, followed by the garlic and pine nuts.
Next, add your portobello mushrooms to the pan along with 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 couple of minutes. Add the breadcrumb mixture to the pan along with lemon juice and soy sauce. 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 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. Keep in mind that Button mushrooms are just younger portobello mushrooms that have been harvested earlier. Because of this, they will have a less earthy flavour which may make the final result taste milder.
- Pine nuts can be replaced with walnuts. The final flavour will be slightly different, but walnut and mushroom is also a delicious combination.
- Vegan beef stock – this can be tricky to find in some countries like the UK. If you’re struggling to find it, mushroom or vegetable stock will both work just fine.
Yes, you can make this recipe gluten-free by replacing the panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.
Yes, you can make this recipe ahead of time. Simply prepare it as normal, then store it in an airtight container in either the fridge or freezer. When ready to serve, check my tips above for thawing.
Nutritional yeast is a deactivated yeast that has a cheesy, nutty taste which makes it perfect for adding flavour to vegan dishes. It’s also a good source of protein and B vitamins.
If you’re looking for a unique vegan appetizer to serve at your next dinner party, look no further! Not only is this pate simple to make, but it also freezes well so you can prepare it ahead of time. Plus, this pate is packed with healthy ingredients like mushrooms and nutritional yeast, and skips out on many of the saturated fats from animal products, making it a lighter way to enjoy French cuisine. If you’re a Francophile like me, make sure to try some of my other French-inspired recipes like Cheezy Cauliflower Gratin, French Onion Soup or my viral recipes of Mushroom Galette and Mushroom Bourguignon. And if you’ve tried it this pâté, I’d love to know what you thought – please leave a comment below 🙂
Mushroom Pâté (Vegan)
- 450 g portobello mushrooms
- 2 tbsp olive oil
- 1 medium brown onion
- 80 g pine nuts
- 1 tsp thyme leaves
- 3 cloves garlic minced
- 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
- 30 g vegan butter or margarine can subsitute with olive oil if preferred
- Finely chop the onion, mushroom caps and stalks. Mince garlic. 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.