Vegan Mushroom Pate

This easy vegan mushroom pate is so tasty and flavoursome. It's quick to make, but it will disappear even quicker!

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Dice the onions, finely chop the garlic and chop the mushrooms.
In a frying pan on medium heat, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
Add the garlic, mushrooms, pepper and herbs. Add a splash of water and continue to fry until the mushrooms have shrunk down and their liquid has evaporated.
Remove the pan from the heat and stir in the soy or tamari sauce.
In another pan over medium-high heat (or in a fan oven), toast the walnuts until they are golden brown. Stir frequently.
When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed.
The amount of water you need can vary, so start slowly. If you have a high-speed blender, you may not need to add any.
Salt to taste and blend once again before serving.

You can use any kind of mushrooms, or a mixture of mushrooms for this pate. Wild mushrooms can add more variety to the flavour profile.

If you want to make sure this vegan pate is gluten free - remember to use gluten free soy sauce or tamari.

Store in the fridge in a covered container, and use within three days.

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!