Veggie Pate
Ingredients:
1 Cup Flour
1/2 Cup Nutritional Yeast
1/2 Cup Ground Sunflower Seeds
1/2 Cup Ground Pumpkin Seeds
1 Medium Minced Onion
1 Grated (Large) Potato
2 Grated Carrots
1 Cup Chopped Mushrooms
3 Cloves Minced Garlic
1 Tsp Dried Sage
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 1/2 Cups Water or Vegetable Broth
1 TBS Olive Oil
Method:
Pre-heat oven to 350° degrees.
Saute mushrooms, onions and garlic in the olive oil until tender.
I throw them in the food processor for a few seconds before introducing to the
rest of the ingredients but it’s up to you and how smooth you like your pate.
Mix all remaining ingredients thoroughly and pour into a lightly oiled baking dish
Bake for 45-60 minutes or until browned and firm on the outside and the centre is set.
I would love to make the veggie pate to take to a gathering this weekend and I have no idea how to serve it. I’ve never eaten pate in my life so am pate-clueless. Would I serve it warm or cold? With crackers? Garnished? with what?
I am excited to try it!
Hey Karli,
serve it cool or room temperature (so it spreads easily) with baguette, bread or crackers.
It’s super tasty!
Thanks!
I’ve bought the ingredients and am going to make it this weekend! I have one more question about the prep…
If I were to make it a day in advance, would it be better to prepare it, bake it, refrigerate it overnight and serve it the next day? OR Prepare it, not bake it, refrigerate it overnight and then bake it the next day before I serve it?
OR
Is it really just best if I can make the time to make it all on the day of?
Clearly, I want to do it justice!
Thanks again!
Karli,
I’m so sorry I didn’t get back to you quicker. My comment notification is buggy. I think baking it then refrigerating overnight gives it a nice firmness.
Let me know how yours turned out!
Jen
Hi Jen,
I have been making this recipe and skipping the sauteeing and it is still delicious! I double the recipe and all of us have enough vegepate for our sandwiches for the week! Thank you!