Veggie-Pâté
Ingredients:
- 1 cup (135g) Sunflower Seeds, raw
- 1 Small Onion, raw
- 1 Small Potato, raw
- 1 Carrot, raw
- 1/2 cup (65g) All-Purpose Flour
- 1/2 cup (50g) Nutritional Yeast
- Juice of 1 lemon
- 1 tbsp Apple Cider Vinegar
- 1/4 cup (60ml) Olive Oil
- 2 tbsp (30ml) Toasted Sesame Oil
- 1/2 to 1 cup (175-250ml) Warm Water
- 1/2 tsp Ground Cinnamon
- 1 1/2 tbsp Herb de Provence
- 1 tbsp Onion Powder
- 1 tbsp Dijon mustard
- Salt (to taste)
- Pepper (to taste)
Directions:
- Preheat oven to 350°F.
- Toast sunflower seeds in a dry pan over medium-high until golden. Coarsely grind in a food processor. Pour into a bowl and set aside.
- In a food processor, finely chop the onion, potato and carrot. Pour mixed vegetables into a large bowl.
- Add the remaining ingredients to the mixed vegetables. Mix until fully incorporated. Pour into a loaf pan making sure that the batter is not more than 5 cm thick.
- Bake for 45 minutes or until golden brown. The veggie-pâté will firm up as it cools down.
- Let it cool completely before serving alongside crackers or bread.
- Bon appétit!
PREP TIME: 15 Minutes
BAKE TIME: 45 Minutes
TOTAL TIME: 1 Hour
YIELD: 1 Loaf
Thanks to @veganmontreal