Appetizers/ Vegan Snacks

Veggie Paté

Veggie Paté

Recipe by Jennifer-JuneCourse: Appetizers, Vegan Snacks
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 cup whole wheat flour

  • 1/2 Cup Nutritional Yeast

  • 1/2 Cup Ground Sunflower Seeds

  • 1/2 Cup Ground Pumpkin Seeds

  • ½ cup of walnuts

  • 1 Medium Minced Onion

  • 1 Grated (Large) Potato

  • 2 Grated Carrots

  • 1 Cup Chopped Mushrooms

  • 1 Tbsp tamari

  • 3 Cloves Minced Garlic

  • 1 Tsp Dried Sage

  • 1 tsp Dried Rosemary

  • 1 tsp Dried Thyme

  • 1 tsp mustard

  • 1 cup Vegetable Broth

  • 1 TBS Olive Oil

Directions

  • Pre-heat oven to 350° degrees.
  • Saute mushrooms, onions and garlic in the olive oil until tender.
  • Throw the walnuts, mushroom mix, carrots and potato in the food processor and pulse until you reached the desired consistency. Some people like theirs completely smooth, others like the veg to still be in little bits and shreds.
  • In a large mixing bowl, combine the mushroom carrot mix and add all remaining ingredients. Fold thoroughly and pour into a lightly oiled baking dish
  • Bake for about 45 minutes – 1 hour or until browned and firm on the outside and the centre is set.

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5 Comments

  • Reply
    Karli
    November 29, 2011 at 1:48 am

    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!

    • Reply
      Jennifer-June
      November 29, 2011 at 2:46 pm

      Hey Karli,
      serve it cool or room temperature (so it spreads easily) with baguette, bread or crackers.
      It’s super tasty!

  • Reply
    Karli
    December 2, 2011 at 1:41 am

    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!

    • Reply
      Jennifer-June
      December 13, 2011 at 3:48 am

      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

  • Reply
    Vanessa
    November 30, 2016 at 9:35 pm

    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!

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