Market Organics Kitchen
New Savoury Veggie Pate
I found this really nice pate recipe online but it just didn't have enough flavor so after a little this and that..well alot..it came out really delicious and makes the best sandwich with veganaise, some red pepper, thinly sliced red onion, and leaf lettuce. YUM! One of my faves.
Author: Danielle Rochon
Source: My Meatless Monday Recipe Blog
Ingredients:
3 very large cloves garlic or 6 medium roasted for 30 mins in foil with skins on and in a little evoo
1/3 c Sundried tomatoes softened and slightly rehydrated in ¼ c evoo
2 tsp Italian seasoning
1 tsp basil
½ tsp chili powder
½ tsp salt
¼ tsp pepper
¼ c evoo
½ c water
1 c sunflower seeds
½ c nutritional yeast
½ c ww flour
2 tbsp lemon juice.
1 small onion, peeled and cut into quarters
1 carrot, peeled and cut into large chunks
1 stalk celery, cut into chunks
Instructions:
Preheat oven to 350
Remove roasted garlic from their skins and set aside.
In food processor, process carrot, celery and onion, till fine but not mush, add all ingredients including garlic and blend leaving fine lumps not paste.( you shouldn't be able to see whole sunflower seeds but pieces are fine)
If too dry add some more water but should have the consistency of muffin mix when done.
Grease 8x8 pan then add pate and smooth out like a cake. Bake till done approx 1 hr. Check at 50 mins knife inserted in middle will still be a bit moist. Shut off oven and let sit till cooled. If cooking in the convection type toaster oven it will be done in 40 mins then let cool in oven as before.
Cut into squares and use for sandwiches or on crackers.
Cut into squares and use for sandwiches or on crackers.
