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We know that prepared foods and meat substitutes are super easy, but this home made veggie pate is worth a little bit of effort. Veggie pate is so versatile and really is easy to make. It goes on a sandwich or crackers, pita with cut veggies and fruit. You can serve this at a party, bring it over to your friend’s place as an appetizer. This is a guaranteed crowd pleaser.

Veggie Pate
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Veggie Pate

Course: LunchCuisine: VeganDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 1 cup pumpkin or sunflower seeds

  • 1/2 cup gram (chickpea) or whole wheat flour

  • 1/2 cup nutritional yeast

  • 1/2 Tsp salt

  • 1/2 cup vegetable or olive oil

  • 2 Tbsp lemon juice

  • 1 potato, peeled and chopped

  • 1 large carrot, peeled and chopped

  • 1 onion, peeled and chopped

  • 1 stalk celery, chopped

  • 1 clove garlic, peeled and chopped

  • 1 1/4 cups water

  • 1/2 Tsp dried thyme

  • 1/2 Tsp dried basil

  • 1/2 Tsp dried sage

  • 1/2 Tsp dried savory

  • 1/2 Tsp ground black pepper

  • 1/2 Tsp dry mustard powder

Directions

  • Preheat the oven to 350° F.
  • Prepare your ingredients and add to a food processor or blender.
  • Puree all the ingredients until they are a smooth.
  • Pour into an 8″ x 8″ or similar pan. We like to use small loaf pans so that the pate can be easily stored.
  • Bake for 60 minutes.
  • To serve, let the pate cool down and then use it as a spread in a sandwich with avocado and greens like arugula or spinach. You can spread pate on crackers a bagel or pita if you’re in more of a hurry.

Notes

  • We typically use gram flour for the extra protein as well as the fact that it makes the pate gluten free. This pate freezes pretty well too.

Veggie Pate