Are you looking for a delicious vegetarian and gluten-free option? Our Veggie pâté is the perfect solution! A flavorful and satisfying spread, rich in plant-based proteins and free from gluten-based ingredients.
Preparation
10
min
Cooking
50
min
Portion
12
Ingredients
- 250 ml (1 cup) sunflower seeds and/or pumpkin seeds)
- 1 small red onion
- 1 carrot, medium
- 1-2 stalk(s) of celery
- 1 small potato or sweet potato
- 2 cloves of garlic
- 175 ml (¾ cup) water
- 125 ml (½ cup) gluten-free flour (gluten version : regular flour or oat flour)
- 125 ml (½ cup or 40g) nutritional yeast
- 60 ml (¼ cup) gluten-free tamari and/or soy sauce and/or Worcestershire sauce
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) sesame oil (or olive oil)
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) dried basil
- 5 ml (1 tsp) dried parsley
- 5 ml (1 tsp) dried thyme and/or rosemary
- 2.5 ml (½ tsp) turmeric
- Pepper, to taste
Preparation
- Preheat the oven to 350˚F (180˚C). Line a rectangular baking pan with parchment paper. Set aside.
- Grind sunflower seeds to a powder. Set aside.
- Finely chop carrot, celery, onion, potato and garlic in a food processor.
- In a large bowl, mix all ingredients until well combined. Spread the mixture on the bottom of the pan and bake for 45 minutes.
- When removed from the oven, let cool.
- Once cooled, cut into large pieces and place in airtight containers in the refrigerator or freeze for later use.
Notes
Can be kept for 5 days in the refrigerator or 3 months in the freezer.
Registered Dietitian Nutritionist
