Veggie Pate

Veggie Pate

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

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

Ingredients

  • 1 cup sunflower seeds
  • ½ cup whole wheat flour
  • ½ cup nutritional yeast
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 potato, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, peeled
  • 1 ½ cups water
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried sage
  • ½ teaspoon dried savory
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground dry mustard

Directions

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

Step 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.

Step 3
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts (per serving)

102
Calories
7g
Fat
8g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 16
Calories 102
% Daily Value *
Total Fat7g 9%
Saturated Fat1g 6%
Sodium80mg 3%
Total Carbohydrate8g 3%
Dietary Fiber2g 8%
Total Sugars1g
Protein3g
Vitamin C5mg 23%
Calcium11mg 1%
Iron1mg 3%
Potassium188mg 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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source by allrecipe

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