We absolutely love pâté in our house, but sadly only I can enjoy eating it. Since my husband’s heart transplant, there are certain foods that he has to avoid. For instance, shellfish can harbour a lot of bacteria and with transplant recipients having little to no immune system, it can make them really sick if not worse.
The same goes for offal, which is traditionally used for pate.
So I thought I’d share a super tasty pate recipe that all can enjoy, including transplant recipients like my husband, vegans and those who have to follow a gluten-free diet.
I hope you enjoy it as much as we do! And of course, you can also tweak this recipe to suit your preference such as using more garlic or perhaps you would like more rosemary, add some chilli or cayenne pepper for a spicy kick, maybe even some orange zest for a citrus zing, it’s totally up to you.
What is pâté?
Pâté is traditionally made with liver, or other parts of pork, chicken or fish. The ingredients are grounded down to create a paste-like texture that is spreadable.
Does vegan pâté taste like traditional pâté?
Being a big pâté lover, I think this recipe is a pretty close match. The beauty of this recipe is that you can adapt the ingredients to suit your personal preference.
Can this pâté be stored?
Absolutely! Put the leftover pâté in an airtight container that is suitable for the freezer and store for 2-3 months.
Ingredients
- 225g button mushrooms
- 15 ml olive oil
- 1 brown onion
- 6 garlic cloves
- 120g walnuts
- 15g fresh rosemary
- 30g fresh parsley
- 1/2 tsp cracked black pepper
- 1 tsp salt
Method
- Pop the walnuts into a large frying pan and dry fry until brown on the edges. Keep tossing to avoid burning for approximately 10 minutes. Once done transfer the walnuts to a plate.
- Add olive oil to the pan and fry the onion and garlic for 3-4 minutes. Add mushrooms, herbs and seasoning and fry gently for 5-10 minutes.
- Remove pan from heat and allow to cool for 5 minutes and then transfer the ingredients to your food processor along with the walnuts.
Pulse until you get the texture you desire. You may have to scrape the excess from the sides as you go.
- Serve into ramekins, cover with cling film and refrigerate.
To store for longer put into an airtight container and freeze for 2-3 months.
Print the recipe
Super Tasty Vegan Pâté
This delicious pâté recipe is vegan-friendly, gluten free and suitable for transplant recipients to enjoy!
Ingredients
- 225 g button mushrooms
- 15 ml olive oil
- 1 brown onion
- 6 garlic cloves
- 120 g walnuts
- 15 g fresh rosemary
- 30 g fresh parsley
- 1/2 tsp cracked black pepper
- 1 tsp salt
Instructions
-
Pop the walnuts into a large frying pan and dry fry until brown on the edges. Keep tossing to avoid burning for approximately 10 minutes. Once done transfer the walnuts to a plate.
-
Add olive oil to the pan and fry the onion and garlic for 3-4 minutes. Add mushrooms, herbs and seasoning and fry gently for 5-10 minutes.
-
Remove pan from heat and allow to cool for 5 minutes and then transfer the ingredients to your food processor along with the walnuts.Pulse until you get the texture you desire. You may have to scrape the excess from the sides as you go.
-
Serve into ramekins, cover with cling film and refridgerate.To store for longer put into an airtight container and freeze for 2-3months.
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