Vege-pâté

Végé-pâté is a staple of vegetarian cuisine: a versatile dish that can be served with breakfast, lunch or dinner. breakfastor as a sandwich or appetizer. With its well-stocked nutritional profile, this recipe for veggie pâté will round out your vegetarian meals by adding a good dose of fiber and protein. The seasoning makes this veggie-pâté the perfect ally for paninis, salads and crackers. 

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 pressed garlic clove
• 1 yellow potato (medium size), grated
• 1 carrot, grated
• ¼ cup tamari sodium-reduced
• ¼ cup ofolive oil
• 1 tbsp. lemon juice fresh
• 1 tsp. chili spices * (optional)
• ¼ cup chopped fresh cilantro *

Preparation

1. Place the rack in the middle of the oven. Preheat oven to 350°F.
2. In a food processor, grind the sunflower seeds to a granular texture.
3. In a large bowl, mix the sunflower seeds with the remaining ingredients.
4. Stir the mixture vigorously and place the vege-pâté in a 9 x 9-inch baking dish lined with parchment paper.
5. Bake at 350°F for 50 minutes.
6. Let stand for 15 minutes.
7. Turn out and slice. Keeps for 1 week in the refrigerator.

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

Any questions? Come and see us at La Boîte à Grainswe're here for you.

Enjoy your meal!

Approximate nutritional value* :

*Calculated with VeryWellFit

About the author

Naturopaths of La Boite à Grains

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

Original article written by Véronique Cousineau, Naturopath