Veggie Pate

Veggie Pate

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Paula
Recipe by  Paula

“Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. 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.
  3. Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

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Reviews (17)

Rate This Recipe
MAE913
28

MAE913

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 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!

MARTIAN12
22

MARTIAN12

This is a wonderful recipe! I tried it with triscuits and couldn't stop eating. I don't have a food processor, but I was able to use my blender just as easily. Tastes as good as it smells!

bizznic
18

bizznic

Wonderful! I have missed veggie patĂȘ since leaving Montreal, and have been unable to find a recipe. This is a great one - and so easy too!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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