My mom has always been a master in the kitchen, and she has a special talent for creating delicious recipes that meet a wide range of dietary needs. Whether it’s gluten-free, dairy-free, or vegan, she always manages to come up with something amazing.
So when my sister and I went vegan, we knew we could count on her to create some vegan-friendly dishes that would be just as tasty as her classic recipes. And boy, did she deliver.
One of our favorite dishes that she developed for us is her vegan mushroom pate. Made with a blend of savory mushrooms, crunchy walnuts, and flavorful herbs and spices, this pate is rich, satisfying, and bursting with flavor. Even our non-vegan friends and family members can’t get enough of it.
And the best part? My mom’s vegan mushroom pate is not only delicious, but it’s also incredibly easy to make. With just a few simple ingredients and a bit of time, you can whip up a batch of this pate for your next party or gathering.
So if you’re looking for a tasty and nutritious vegan appetizer, look no further than my mom’s vegan mushroom pate. Trust me, you won’t be disappointed.
Contents
How She Did It
This vegan mushroom pate recipe was developed with a focus on flavor, texture, and ease of preparation. The key ingredients in this recipe include mushrooms, garbanzo beans, and walnuts, which combine to create a rich and satisfying pate that’s perfect for any occasion.
To begin, the mushrooms and onions are sautéed until they’re soft and fragrant, and then combined with a blend of spices, including mushroom powder, cocoa, and paprika. The garbanzo beans are then added to the skillet to provide a creamy texture and additional protein, while the walnuts add a satisfying crunch and nutty flavor.
Once the mixture is heated through, it’s transferred to a food processor or blender and blended until smooth and creamy. The addition of oil helps to create a smooth and spreadable consistency, while also enhancing the flavor of the pate.
Overall, this vegan mushroom pate recipe is a testament to the versatility and deliciousness of plant-based ingredients. It’s perfect for anyone looking to incorporate more plant-based foods into their diet, and it’s sure to be a hit with vegans and non-vegans alike.
What to Eat with Vegan Mushroom Pate
This vegan mushroom pate is a versatile and delicious appetizer that can be enjoyed in many different ways. It’s perfect for spreading on crackers, toast, or bread, and it’s also great for dipping vegetables like carrots, celery, or bell peppers.
To make it even more delicious, you can pair the pate with a variety of complementary flavors and textures. For example, you might try serving it with fresh herbs like parsley or thyme, or with a sprinkle of paprika or chili powder for a spicy kick.
Other great accompaniments for the pate include sliced fruit like apples or pears, or a variety of nuts like almonds or cashews. You might also try serving it alongside a bowl of olives or marinated vegetables for a Mediterranean-inspired appetizer platter.
Whatever you choose to serve it with, this vegan mushroom pate is sure to be a crowd-pleaser. Its rich and savory flavor pairs perfectly with a variety of different foods, making it a versatile and delicious addition to any party or gathering.
What You Need
This will make 2 cups of vegan pate. You can freeze one for later, or give it to a friend, or have it at a party. I know it’s a lot but you’ll eat it up so fast that you won’t even regret it!
- 12 cups of chopped mushrooms (1 inch in size)
- 1/2 chopped onion
- 3 tablespoons of mushroom powder
- 1 tablespoon of cocoa
- 1 tablespoon of paprika
- 1 cup of ground garbanzo beans
- 1 teaspoon of pepper
- 1/4 cup of oil for frying the mushrooms
- 1/4 cup of oil for mixing the pate at the end
- 1 cup of walnuts
How To Make Vegan Mushroom Pate
- In a large skillet, heat 1/4 cup of oil over medium-high heat. Add the chopped mushrooms and onions and sauté until the mushrooms are soft and the onions are translucent, about 5-7 minutes.
- Add the mushroom powder, cocoa, and paprika to the skillet and stir to combine. Cook for an additional 2-3 minutes until the spices are fragrant.
- Add the ground garbanzo beans and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes until the garbanzo beans are heated through.
- Remove the skillet from the heat and let the mixture cool for a few minutes.
- Transfer the mixture to a food processor or blender and pulse until it forms a smooth paste.
- Add the 1/4 cup of oil to the food processor or blender and pulse again until the oil is fully incorporated.
- Add the walnuts to the food processor or blender and pulse until they are fully incorporated into the pate.
- Transfer the pate to a serving dish and refrigerate for at least 30 minutes before serving.
- Serve the pate with crackers or bread, garnished with fresh herbs if desired.
- Enjoy your delicious vegan pate!
The Best Vegan Mushroom Pate
Ingredients
- 12 cups chopped mushrooms (1 inch in size)
- ½ chopped onion
- 3 tablespoons mushroom powder
- 1 tablespoon cocoa
- 1 tablespoon paprika
- 1 cup ground garbanzo beans
- 1 teaspoon pepper
- ¼ cup oil for frying the mushrooms
- ¼ cup oil for mixing the pate at the end
- 1 cup walnuts
Instructions
- In a large skillet, heat 1/4 cup of oil over medium-high heat. Add the chopped mushrooms and onions and sauté until the mushrooms are soft and the onions are translucent, about 5-7 minutes.
- Add the mushroom powder, cocoa, and paprika to the skillet and stir to combine. Cook for an additional 2-3 minutes until the spices are fragrant.
- Add the ground garbanzo beans and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes until the garbanzo beans are heated through.
- Remove the skillet from the heat and let the mixture cool for a few minutes.
- Transfer the mixture to a food processor or blender and pulse until it forms a smooth paste.
- Add the 1/4 cup of oil to the food processor or blender and pulse again until the oil is fully incorporated.
- Add the walnuts to the food processor or blender and pulse until they are fully incorporated into the pate.
- Transfer the pate to a serving dish and refrigerate for at least 30 minutes before serving.
- Serve the pate with crackers or bread, garnished with fresh herbs if desired.
- Enjoy!
