“Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.” - by Paula
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
- Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.
Nutrition
Amount Per Serving (16 total)
- Calories
- 102 cal
- 5%
- Fat
- 7.1 g
- 11%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially since..." See more I used peanuts. Other then that I followed the recipe pretty close and found that it actually makes 4 cups (before being cooked) so I divided it into four different containers, baked one and froze the other three. After baking let it cool to room temp and it can be shaped into a ball or log for a nice presentation, sprinkle top with dried parsley and paprika too. Next time I will add some cayenne pepper for a little extra zip. Thanks for the recipe!"
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