Vegetarian "Liver" Paté

8 25 86
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Vegetarian "Liver" Paté
Health Highlights


1/4 cup Vegetable stock/broth (or water)
1/2 cup chopped Yellow onion
2 clove(s) Garlic (minced)
2 cup whole Button mushrooms (cleaned, sliced)
1/2 tsp Sea Salt
1/2 cup Walnuts
1 dash Black pepper (to taste)
1 tbsp Parsley, fresh (for garnish)


In a large skillet, heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt. Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet.

Add the mushrooms and another few pinches of sea salt . Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened.

Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.

Place in a serving bowl. Garnish with fresh parsley. Serve with celery sticks and matzo crackers.



To make AIP friendly omit: Black Pepper and Walnuts

Nutrition Facts

Per Portion

Calories 86
Calories from fat 60
Calories from saturated fat 5.8
Total Fat 6.7 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 224 mg
Potassium 205 mg
Total Carbohydrate 4.4 g
Dietary Fiber 1.3 g
Sugars 1.6 g
Protein 2.7 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.8

Energy sources