Vegan Bean and Walnut Pâté

If you're looking for a flavourful and satisfying starter, lunch, or snack spread that is both vegan and packed with nutrients, this vegan bean and walnut pâté is the perfect choice!

Making your own!

This pâté is so delicious, and you can make it at home easily with this recipe; I can guarantee you that vegans and non-vegans alike will love it!

Serve this vegan homemade pâté as part of a formal meal, as a starter, or breakfast or lunch. It can be spread on crackers as part of a yummy platter, or it can be on a dish for people to help themselves with a spoon.

Serve with hot thin toast or crusty French bread with some dairy-free butter, sliced tomatoes, and black pepper, too, if you like.

Vegan Pate Ingredients and Nutritional Benefits

The main ingredients in this recipe are rich in a variety of vital nutrients.

Walnuts - contain good unsaturated fats (MUFA's & PUFA's). Loaded with essential fatty acid Omega-3, whilst also being a source of Protein, Calcium, Iron, Selenium, and Zinc.
Cannellini beans - Great source of Calcium, Protein, and Copper. Shown to help reduce blood pressure, lower blood sugar naturally, and help support healthy cholesterol levels.
Fresh herbs - A good source of Iron, Calcium, Vitamin B-6. Herbs are also rich in antioxidants that help the body eliminate free radicals.
Mushrooms - A great meat substitute with Vitamin D, Selenium, Vitamin C, and Choline.

Bean & Walnut Pâté Recipe

Serves 6

Ingredients

230g can of cannellini beans, rinsed and drained
1 cup walnuts
1 medium onion, chopped
250g packet of mushrooms, finely chopped
3 cloves garlic, chopped
1 tbsp balsamic vinegar
3-4 tbsps of vegetable broth
2 sprigs of sage, rosemary and thyme or 2 tsp dried mixed herbs
Salt and pepper
3-4 tbsp water for frying

Method

Chop and fry onion for 5 mins in a little water, add the finely chopped mushrooms, garlic, herbs plus seasoning with a few turns of ground salt and pepper.
Cook this until the onions are soft on low heat, around 5 mins.
Pulse the walnuts in the food processor until very fine.
Add the onion mixture and the drained beans to the walnuts with the balsamic vinegar process until smooth, adding a few tbsp of the vegetable broth as needed until smooth, or you can pulse for a more textured consistency.

Store in an airtight container in the fridge for up to 1 week or freeze for longer.

Chill for at least an hour or more before using.

Your pâté will keep for at least a week in the refrigerator. It is always better to chill it overnight before using for it to 'mature'.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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a photo of rose wyles - the vegan nutritionist wearing a red jumper, smiling, and with her long brown hair

Hi there! I'm Rose, a nutritionist who is passionate about creating delicious plant-based meals that are both flavourful and nourishing. My goal is to help people discover the wonderful world of plant-centered cuisine through my nutritional guidance and recipe sharing.

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