Vegan Walnut and Mushroom Pate

Vegan Walnut and Mushroom Pate

Have you been on a spring cleaning kick lately? I have.

Me and my trusty DIY All Purpose Cleaner and DIY Citrus Vinegar Cleaner have been scrubbing every surface in my apartment and I’ve been decluttering like mad. At this point it’s getting crazy. If something isn’t somehow attached to the apartment itself I’ve found myself trying to figure out how to get rid of it.

I knew I was going overboard the other day when I found myself debating about donating my food processor. I mean, I love that thing, but somehow I haven’t used it since I was recipe testing for my cookbook last summer. That’s when I knew it was time to put it to use again.

So, what to make in my lovely food processor? Enter vegan walnut and mushroom pate. If you’ve been needing a reason to keep your food processor around, I think this just might be it.

Vegan Walnut and Mushroom Pate

This pate has quickly become one of my favorite snacks of all time. White beans make a hearty base for this dip while sautéed mushrooms and lightly toasted walnuts add depth and flavor.

This pate is simple to prepare and makes a hearty, gluten-free, protein-rich, dairy-free dip for fresh veggies! I also love it wrapped up in collard greens as a light lunch. This recipe works well for a variety of diets, with the exception of those who are nut-free or exclude legumes. (If you have suggestions for a way to modify this to be bean-free, let me know!)

5.0 from 1 reviews
Vegan Walnut and Mushroom Pate
 
Prep time
Cook time
Total time
 
Recipe type: Dip
Serves: 6
Ingredients
  • 1 cup walnuts
  • 1 tablespoon coconut oil
  • 4 oz crimini or shittake mushrooms, chopped
  • 2 cups cooked white beans (or 1 can)
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 medjool date, pitted
Instructions
  1. Preheat oven to 350 degrees F. Spread walnuts on a baking sheet and bake for 5 - 8 minutes, until they are just lightly toasted and fragrant. Remove from oven and set aside.
  2. In a saute pan over medium heat, heat coconut oil and add mushrooms. Saute for about 5 minutes, until mushrooms are tender.
  3. Combine walnuts, mushrooms, beans, garlic powder, sea salt, and date in a food processor. Blend until smooth, scraping down the sides of the food processor as needed.
  4. Serve with veggies for dipping.
Notes
Top with a drizzle of olive oil and chopped green onions for serving, if desired.

 

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Comments

  1. Sara Mayo says

    Sounds delicious. I used to make a mushroom and almond pate (no beans) for my toddler’s daycare lunch. She loved it so much!!

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