Vegan Pâté en Croûte (French Terrine Pie)

I’m super excited to introduce you to my latest creation, a classic of French cuisine: pâté en croûte! It’s a savory pastry that consists of a mix of seasoned meats wrapped in a crust and baked until golden brown.

I’ll be honest, veganizing this dish wasn’t easy. It took several months of testing in the Full of Plants kitchen before I finally nailed it.

The main challenge was getting the texture and flavor of the filling just right. If you have tried pâté en croûte before, you know what I’m referring to. That dense yet moist and just slightly chewy texture. I could have taken the easy route with lentils or store-bought vegan ground meat, but I wanted a texture in the spirit of the original. One that is firm enough to hold together when sliced, meaty, moist, and a bit fatty.

Flavor-wise, it won’t fool anyone into thinking it’s the original. While the seasoning brings it close to the traditional version, it’s not an exact replica. But, it’s a delicious alternative that’s packed with bold, savory flavor and totally satisfying!

It’s great served as an appetizer for basically any occasion. It especially makes a very unique and impressive appetizer to serve during holidays like Thanksgiving, Christmas, or New Year’s Eve!

Note: I’m aware that this recipe may not appeal to everyone, as it’s a relatively niche dish and may not be widely popular in the US. But it’s a nostalgic dish that I wanted to create for fun. So I still hope you will give it a try and love it as much as I do!

⭐️ Why I Think You’ll Love It

Pâté en croûte has such a cozy, rustic vibe. I mean, can’t you just picture it in a Hobbit’s pantry, right next to a wheel of camembert and a loaf of bread? Because I totally can!

Plus, it’s the kind of dish you can serve to both vegans and meat-eaters, and everyone will be impressed. Honestly, I’ve yet to see a truly good vegan version of it until now.

Behind the recipe: Traditional pâté en croûte is typically made with a blend of various meats (mostly pork and poultry) to create different textures. Replicating those layers was one of the hardest parts. In the end, I opted for a firm, mushroom-based pâté and folded in chunks of homemade vegan bologna. This creates a mouthfeel that closely resembles the original!

What does it taste like? It’s quite complex. The filling is deeply savory, with aromatic herbs, a generous touch of pepper, subtle mushroom notes, and a rich umami flavor.

📘 What Is Pâté en Croûte

Pâté en croûte is a classic of French charcuterie. It’s a meat pâté encased in a buttery pie crust (pâte brisée in French) and baked until golden brown. While its origin is unclear, this dish dates back to at least the Middle Ages, when the crust was used not for eating, but as a way to preserve the meat longer.

Nowadays, pâté en croûte is so popular that there is even a World Championship held every year, where chefs from around the globe compete to create the tastiest and most impressive pâté en croûte!

🧙 Magic Behind the Ingredients

Below are a few notes on the ingredients used for the main filling. I’m skipping the bologna and pie crust ingredients, as they’re minimal and fairly self-explanatory. You can find all of the exact ingredient measurements in the recipe card at the bottom of this page.

Mushrooms

Mushrooms make the base of the filling, holding moisture and bringing a natural, meaty texture. I used white button mushrooms to keep the filling light in color, but feel free to use cremini mushrooms.

Note: Although mushrooms make the base, trust me, you can barely taste them in the final dish!

Flour and vital wheat gluten

To firm up the filling, you will need mostly all-purpose flour with just a small amount of vital wheat gluten.

You might be wondering why not use only vital wheat gluten. Well, I tested that, and when used alone, the texture became too chewy and fibrous. If you have ever had real pâté en croûte, you probably know the texture is more like a very firm and compact pâté. Not something stringy or too fibrous.

Shallot, garlic, and parsley

This trio of aromatics adds freshness and complexity to the filling. If you don’t have shallots, feel free to use half of a small onion. And while fresh parsley is ideal when it’s in season, frozen parsley still works well.

Cashews

Just like in my vegan pâté recipe, I rely on raw cashews ground into a flour to create a richer mouthfeel. You can omit them if you prefer a nut-free recipe. It won’t change the texture dramatically.

Cognac

I deglaze the sautéed mushrooms with a splash of cognac. It’s another typical ingredient used in the seasonings of this dish to add depth. You can easily replace it with armagnac or even a bit of red wine if that’s all you have on hand.

Red food coloring

To give the filling a pinkish hue, you will need red food coloring. I have tried using beetroot powder, but unfortunately, the color fades after baking.

Note: Food coloring is completely optional. Not all pâtés en croûte have that pink tint. Some are more of a light brown, so leaving out the food coloring will still yield a convincing look!

Vegan butter

Vegan butter does two things. First, it adds a ton of richness. Additionally, it helps firm up the filling once it has chilled.

Pistachios

A classic addition to pâté en croûte! They add a pop of color, extra texture, and a hint of nuttiness.

Which pistachio to pick: Any pistachio will work, but if you want that vibrant green color, I suggest using green pistachios, sometimes referred to as Iranian pistachios. This type of pistachio is harvested early, so the inside remains vibrant green instead of turning yellow.

🥣 Step-by-Step Instructions

1. Make the bologna

1. Blend the tofu. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a blender. Blend until smooth.

2. Combine with the gluten. Next, transfer the blended tofu cream to a stand mixer and add the vital wheat gluten. Mix using a wooden spoon or spatula until combined.

3. Shape into a log. Shape the mixture into a log of about 4.5 inches (11.5 cm) long.
4. Wrap it. Wrap it in a layer of parchment paper, followed by two layers of aluminum foil. This will prevent the bologna from expanding.

5. Steam it. Place the bologna into a steamer and cover with the lid. Steam for 1 hour and 30 minutes. Note: Check the water level from time to time to ensure there is always at least 1/2 inch (1.3 cm) of water in the pot.

6. Let it cool. After steaming, remove the bologna from the steamer and let it cool for at least 1 hour before unwrapping it. Then, wrap it with plastic wrap and transfer it to the refrigerator.

2. Prepare the filling

1. Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic. Sauté for 2-3 minutes.

2. Cook the mushrooms. Add the sliced mushrooms and sauté for another 5 minutes.
3. Deglaze. Next, deglaze the pan with the white vinegar and cognac. Cook for another 3-4 minutes.

4. Season. Add the salt, sugar, black pepper, nutmeg, and chopped parsley. Toss to combine and cook for an additional 3-4 minutes. Remove from the heat and set aside.

5. Blend the cashews. Add the raw cashews to a blender and process for 10-15 seconds or until they form a fine meal.

6. Add the mushrooms. Add the seasoned mushrooms to the blender. Next, pour in the melted vegan butter and the red food coloring.
7. Blend. Blend on high speed for about 10 seconds, or until the mixture forms a thick paste. It doesn’t have to be completely smooth. It’s okay if it appears a bit chunky. Transfer to a large mixing bowl.

8. Mix with the flour and gluten. Add the flour and vital wheat gluten and mix using a wooden spoon or spatula until the flour is well incorporated.

9. Incorporate the add-ins. Next, add the diced bologna, pistachios, and rehydrated wood ear mushrooms if using. Stir to incorporate the add-ins evenly into the mixture. Set aside.

3. Assemble

1. Prepare a baking pan. Slightly grease a mini loaf pan of 6×3.5 inches (15×9 cm) with butter and line it with parchment paper.
2. Line it with the crust. Take 2/3 of the pie crust and flatten it into a thickness of about 1/4 inch (0.6 mm). Next, line it into the prepared baking pan, letting about 1 inch (2.5 cm) hang over the edges.

3. Add the filling. Next, transfer the filling into the pan and gently press it to ensure there are no air bubbles trapped inside.

4. Top with the crust. Roll out the remaining third of the dough into a long, rectangular shape. It should roughly match the size of the pan. Using your fingers, gently brush the dough that hangs over the edges of the pan with water. Next, place the rectangle of dough on top and seal it by pressing with your fingers. Trim the excess using a pair of scissors. Flute the edges with the back of a paring knife.

4. Bake

1. Cover with foil. Very loosely cover the loaf pan with aluminum foil, ensuring that the foil doesn’t touch the top of the dough.
2. Bake covered. Bake for 30 minutes and then remove the aluminum foil.

Give it a nice golden brown finish!

After removing the aluminum foil, brush the top of the pâté en croûte with sweetened plant-based milk (or 1 tablespoon of unsweetened milk mixed with 1/2 teaspoon of maple syrup). This will give your pâté a beautiful, golden-brown crust!

3. Bake uncovered. Finally, bake uncovered for about 50 minutes or until the crust is firm and golden brown.

5. Enjoy!

1. Let it cool. Allow the pâté to cool for at least 2 hours at room temperature before transferring to the refrigerator.
2. Refrigerate. Before attempting to slice the pâté, refrigerate it for at least 8 hours or overnight.

🌰 Add-ins

When it comes to the add-ins, the possibilities are almost endless. Here are some ideas of what you can incorporate into the filling:

• Dried fruits: Chopped figs, raisins, dried cranberries, for a hint of sweetness.
• Different mushrooms: Use a mix of various mushroom varieties, such as shiitakes, porcini, or oyster mushrooms.
• Peppercorns: Add 1-2 tablespoons of black or green peppercorns.
• Other nuts: Substitute hazelnuts, walnuts, pecans, or macadamia nuts for the pistachios.
• Vegan foie gras: I haven’t tried it yet, but I think you may be able to incorporate some chunks of vegan foie gras as well. This will add extra richness and a buttery texture. I will make sure to report back when I give it a try!
• Pickles: Roughly chop your favorite kind and stir them into the filling for more texture and a hint of tanginess.
• Extra herbs: Make it herbier by adding thyme, rosemary, or sage.
• Liquid smoke: More into heartier, smoky flavors? Add 1/4 teaspoon of liquid smoke or 1 teaspoon of smoked paprika.

📙 Variation

No need to add a top crust if you don’t want to. Pâté en croûte is sometimes baked without one! You can simply bake it as is, or for a more traditional version, pour a layer of wine jelly over the filling once it’s baked.

🍷 What Goes Well With It

Serve it as an appetizer with a green salad such as a ginger carrot and kale salad, French carrot salad, Brussels sprout salad, and/or some pickles on the side! Alternatively, you can cut each slice into four pieces, place them on a platter, and serve them to guests as an amuse-bouche!

When it comes to wine, pâté en croûte goes very well with a fruity red wine, but it also pairs well with a chilled Chardonnay.

💬 FAQ

I hope you will give this truly unique dish a try! Although it might seem a bit complex to prepare, it’s more time-consuming than difficult. But trust me, the result is worth it!

🍗 More Meat Alternatives

The Best Vegan Meatballs

The Best Vegan Chicken

Vegan Smoked Deli Slices

Vegan Meat Floss

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!