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Vegan Mushroom and Walnut Pate
Source: Sam Turnbull • It Doesn't Taste Like Chicken, Better Vegan  Category: Vegan Appetizers
Prep Time: 10 min  Cook time: 20 min Total Time: 30 min  Serves 6 to 8
About this recipe
Back in the day I used to love European meat and liver pates, but I could never find a worthy vegan alternative. Until now. This pate has the texture and consistency of its meat counterpart, and a great flavor. I made some minor changes to this recipe by substituting olive oil with coconut oil. It adds some silkiness and fat-like consistency when chilled, and makes the pate more spreadable. Plus coconut oil doesn't disintegrate while cooking like the olive oil does. I also used baby bella mushrooms instead of button mushrooms, since they are denser and contain less water, therefore creating a more "meaty" texture. This appetizer is great for holidays and parties, and is definitely a must try. 

1 cup walnuts, lightly toasted (I use Kirkland Signature Walnuts)

1 Tbsp. coconut oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)

1 yellow onion, chopped

6 cloves garlic, minced

1 box baby bella mushrooms, sliced (about 2 cups)

1/2 cup parsley, chopped

1 Tbsp. fresh rosemary, chopped

1/2 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

1/4 tsp. pepper

1. Prepare the ingredients.
2. Heat 1 Tbsp. coconut oil in a medium size pan over medium heat.

3. Add the onions and sauté until the onions soften and turn translucent about 4 minutes. Add garlic and saute until fragrant, about 1 minute. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.

4. If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving. 

Store in an airtight container in a fridge.
Equipment needed:
Serving suggestion:
Serve with Better Vegan Grain-Free Gluten-Free Bread  and cornichons or as a side to green salad.
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