{"id":1177,"date":"2011-08-08T17:32:11","date_gmt":"2011-08-08T17:32:11","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1177"},"modified":"2022-03-04T21:08:18","modified_gmt":"2022-03-04T21:08:18","slug":"veggie-pate","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/veggie-pate\/","title":{"rendered":"Veggie Pat\u00e9"},"content":{"rendered":"
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\n\t\t\t\t\t\"Veggie\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Veggie Pat\u00e9<\/h2>Recipe by Jennifer-June<\/span>Course: Appetizers, Vegan Snacks<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 cup whole wheat flour<\/span><\/p><\/li>

  • <\/span>

    1\/2 Cup Nutritional Yeast<\/span><\/p><\/li>

  • <\/span>

    1\/2 Cup Ground Sunflower Seeds<\/span><\/p><\/li>

  • <\/span>

    1\/2 Cup Ground Pumpkin Seeds<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup of walnuts <\/span><\/p><\/li>

  • <\/span>

    1 Medium Minced Onion<\/span><\/p><\/li>

  • <\/span>

    1 Grated (Large) Potato<\/span><\/p><\/li>

  • <\/span>

    2 Grated Carrots<\/span><\/p><\/li>

  • <\/span>

    1 Cup Chopped Mushrooms<\/span><\/p><\/li>

  • <\/span>

    1 Tbsp tamari<\/span><\/p><\/li>

  • <\/span>

    3 Cloves Minced Garlic<\/span><\/p><\/li>

  • <\/span>

    1 Tsp Dried Sage<\/span><\/p><\/li>

  • <\/span>

    1 tsp Dried Rosemary<\/span><\/p><\/li>

  • <\/span>

    1 tsp Dried Thyme<\/span><\/p><\/li>

  • <\/span>

    1 tsp mustard<\/span><\/p><\/li>

  • <\/span>

    1 cup Vegetable Broth<\/span><\/p><\/li>

  • <\/span>

    1 TBS Olive Oil<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Pre-heat oven to 350\u00b0 degrees.
      <\/li>
    • Saute mushrooms, onions and garlic in the olive oil until tender.
      <\/li>
    • 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.<\/li>
    • 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 <\/li>
    • Bake for about 45 minutes – 1 hour or until browned and firm on the outside and the centre is set.<\/li><\/ul><\/div>