Vege-pâté

Végé-pâté is a must-have in vegetarian cuisine: a versatile dish that can be served equally well with small breakfast, as a sandwich or appetizer. With its rich nutritional profile, this veggie pâté recipe will complement your vegetarian meals by adding a good dose of fiber and protein. The seasoning of this veggie pâté makes it the perfect ally for paninis, salads and rusks. 

Preparation time: 15 minutes 
Cooking time: 50 minutes
Level: Medium

Ingredients

• 1 cup of raw sunflower seeds
• ½ cup of chickpea flour
• 1/3 cup of nutritional yeast
• 1 small yellow onion chopped
• 1 clove of pressed garlic
• 1 yellow potato (medium size) grated
• 1 grated carrot
• ¼ cup of tamari reduced sodium
• ¼ cup ofolive oil
• 1 tbsp. at the table of lemon juice fresh
• 1 tbsp. teaspoon ofchili spices *
• ¼ cup chopped fresh cilantro*

Preparation

1. Place the rack in the center of the oven. Preheat the oven to 350°F.
2. In a food processor, grind the sunflower seeds until a grainy texture.
3. In a large bowl, mix the sunflower seeds with the rest of the ingredients.
4. Stir the mixture vigorously and place the veggie pâté in a 9 x 9 inch mold lined with parchment paper.
5. Bake at 350°F for 50 minutes.
6. Leave to rest for around fifteen minutes.
7. Unmold and slice. Keeps for 1 week in the refrigerator.

*To vary the seasoning, you can replace the chili spice with dried oregano and the coriander with fresh basil and/or parsley.

Do you have any questions? Do not hesitate to come see us at The Grain Box, we are here for you.

Enjoy your food !

Approximate nutritional value*:

*Calculated with the VeryWellFit tool

About the author

Naturopaths from La Boite à Grains

Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.

Original article written by Véronique Cousineau, Naturopath