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homemade vegan pate in a white ramekin served on a wooden board and garnished with a sprig of rosemary.

Super Tasty Vegan Pâté

5 from 5 votes
This delicious pâté recipe is vegan-friendly, gluten free and suitable for transplant recipients to enjoy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer, Snack
Cuisine: French
Calories: 130
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve into ramekins, cover with cling film and refridgerate.
    To store for longer put into an airtight container and freeze for 2-3months.