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The Ultimate Veggie Pate: Unleash Your Culinary Creativity

Recipe Details

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
16
Yield:
2 cups

Ingredients

  • 1cupsunflower seeds

  • ½cupwhole wheat flour

  • ½cupnutritional yeast

  • ½teaspoonsalt

  • ½cupvegetable oil

  • 2tablespoonslemon juice

  • 1potato, peeled and chopped

  • 1largecarrot, peeled and sliced

  • 1onion, chopped

  • 1stalkcelery, chopped

  • 1clovegarlic, peeled

  • 1 ½cupswater

  • ½teaspoondried thyme

  • ½teaspoondried basil leaves

  • ½teaspoondried sage

  • ½teaspoondried savory

  • ½teaspoonground black pepper

  • ½teaspoonground dry mustard

Cooking Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 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.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe16
Calories102
% Daily Value *
Total Fat
7g 		9%
Saturated Fat
1g 		6%
Sodium
80mg 		3%
Total Carbohydrate
8g 		3%
Dietary Fiber
2g 		8%
Total Sugars
1g
Protein
3g 		6%
Vitamin C
5mg 		5%
Calcium
11mg 		1%
Iron
1mg 		3%
Potassium
188mg 		4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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