Vegan Mushroom Pâté Recipe

Today I am sharing an unusual recipe with you: a Vegan Mushroom Pâté. So, if you know me, you know I am not vegan nor even vegetarian. I love all type of meat and dishes. But it doesn’t mean that I don’t like to try new things. I made this Vegan Mushroom Pate for friends who were following a 3-week vegan and gluten free diet. I have no knowledge whatsoever of vegan cooking, but it was great to experience new things and open my cooking horizon.

To come to this Vegan Mushroom Pâté Recipe, I tweaked an old recipe that I had (it was a recipe using ceps mushrooms and cream to put on toast). It is very easy and quick to prepare. It surprisingly looks like a real pâté, even has a very similar consistency and the taste is great. You can definitely fool your meat lover friends with this pâté.

So whether you are Vegan or not, it is a great recipe to try.

I used regular white mushroom when I prepared my pâté but feel free to try other type of mushrooms and even mix them for a different texture and taste. Fresh mushrooms are always best but you can definitely use whatever you have available.

I used a baking ring to give it its shape to the pâté. You can be creative and use whatever you have on hand. Cookie cutter work too, or you can just put it in a glass jar for a rustic touch. It will look like an artisan made real pâté.

I served my Vegan Mushroom Pâté with a gluten free bread as we were having an entirely vegan and gluten free diner, followed by my Quinoa Salad.

You can find the recipe below. Make sure to leave a comment if you try it or have any feedbacks!

Vegan Mushroom Pâté

An easy and quick recipe for an amazing vegan pâté
Course: Appetizer
Cuisine: Vegan


  • Blender
  • Pan


  • 3 garlic cloves
  • 200 g white mushrooms
  • 1 tbsp olive oil
  • 100 g chestnut
  • 60 g smoked tofu
  • 20 g hazelnuts
  • Salt and pepper


  • Mince the garlic and the mushrooms. Heat a tablespoon of olive oil in a pan and cook the garlic until fragrant, less than a minute (you don’t want it to get brown). Add your mushrooms. Cook stirring occasionally until brown, about 8 minutes.
  • In the meantime, blend hazelnut until you get almost a powder. Add the chestnut and blend again.
  • Finally, add the mushroom, the tofu, salt and pepper and blend until you get a smooth consistency. It will be almost creamy. Add more salt and pepper if needed.
  • Add in a glass container or use a mold to give it a nice shape.

Join the Conversation

  1. veganundklücklich says:

    Klinkt köstlich, ich glaube ich werde weniger Knoblauch verwenden, sonst schmeckt man glaube ich zu wenig von den anderen leckeren Zutaten.
    Viele Grüße,

    1. Thank you!! The garlic is actually not strong but feel free to use less if you are afraid of having it overpower the other ingredients 🙂

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