Veggie Pâté
- JoAnn Jaffe
| Prep. | 10 minutes |
|---|---|
| Cook | 60 minutes |
| Ready In | 1 hour 30 minutes |
| Yield | Unknown |
Ingredients
- 1 1/2 cups unsalted sunflower seeds
- 3/4 cup whole wheat flour
- 3/4 cup nutritional yeast
- 1 large potato
- 1 large carrot
- 1 stalk celery
- 2 cups onion
- 2 garlic cloves
- 1/2 cup oil
- 2 tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. thyme
- 1 tsp. sage
- 1 tsp. basil
- 1 tsp. dry mustard
- 1 1/2 cup warm water
Directions
Preheat oven to 350 °F (175 °C).
Lightly grease a 8” x 8” pan.
Chop the vegetables into large pieces.
Put all the ingredients into a food processor or blender and process until almost smooth.
Pour the mixture into the pan.
Bake uncovered for 60 to 75 minutes or until lightly browned.
Remove from oven and allow to cool.
After cooled off refrigerate.
Notes
Garlic cloves maybe substituted for 1 tsp. of garlic powder
Food processor or blender maybe substitute by using ground sunflower seeds and grated vegetables
Optionally experiment with flavour using one or more of the following, 1 tsp. of savory, 1/2 tsp. of cloves, 4 tbsp. tamari or soy sauce or 1-2 tbsp. of miso, hot sauce, cayenne pepper, Aleppo pepper