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