Veggie Pate Recipe - Food.com (2024)

8

Submitted by Geema

"This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature."

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Veggie Pate Recipe - Food.com (2) Veggie Pate Recipe - Food.com (3)

photo by Jenny Sanders Veggie Pate Recipe - Food.com (4)

Ready In:
1hr 20mins

Ingredients:
18
Yields:

2 cups

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ingredients

  • 1 cup sunflower seeds
  • 12 cup whole wheat flour
  • 12 cup nutritional yeast
  • 12 teaspoon salt
  • 12 cup canola oil
  • 2 tablespoons lemon juice
  • 1 potato, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, peeled
  • 1 12 cups water
  • 12 teaspoon dried thyme
  • 12 teaspoon dried basil leaves
  • 12 teaspoon dried sage
  • 12 teaspoon dried savory
  • 12 teaspoon ground black pepper
  • 12 teaspoon ground dry mustard

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directions

  • Preheat oven to 350 F.
  • Lightly grease an 8x8 inch baking dish.
  • In a food processor, blend all the ingredients until they are almost smooth.
  • Transfer mixture to the baking dish.
  • Bake for 1 hour, or until lightly browned.

Questions & Replies

Veggie Pate Recipe - Food.com (5)

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Reviews

  1. This is lovely. The flavour is subtle and mild, but nevertheless interesting. In spite of the long list of ingredients, it was quick and easy to make. Possibly my veggies were on the large size, because I would say it made more like 4 cups of pate.

    Jenny Sanders

  2. Reminds me of the veggie pate I ate in Montreal! But I only used about 1/2 cup or water or less. The full 1.5 made it soupy!

    dava m.

  3. Like most people I added way more spices and garlic...ah and some curry and chilli powder and it was delicious ..

    Crook cook

  4. Delicious! I've made this twice. The second time I did add more garlic (4 cloves total) and an additional teaspoon of mustard. This recipe also freezes beautifully.

    aylmerannie

  5. I just made this last night for my SO and I. It was wonderful! We both loved all the wonderful flavors. My variations were fresh basil instead of dried, 2 cloves of garlic, didn't use savory, added more sage. Also, I wanted to be sure I got the full flavor from my herbs abnd garlic, so I sauteed them in part of the oil before adding to the mixture. When it was all baked, it reminded us of a veggie stuffing. Because size varies on the veggies your using, I would only add as much water as needed. I used the full 1 1/2 cups and wish that I would have only used 1 cup, so I would have a thicker texture.We served this with wild and brown rice along with tofu and veggie gravy. Best dinner I've had in a long time!

    kewlkat103

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Tweaks

  1. 1/2 cup water, the full 1.5 cups makes a soup!

    dava m.

  2. I just made this last night for my SO and I. It was wonderful! We both loved all the wonderful flavors. My variations were fresh basil instead of dried, 2 cloves of garlic, didn't use savory, added more sage. Also, I wanted to be sure I got the full flavor from my herbs abnd garlic, so I sauteed them in part of the oil before adding to the mixture. When it was all baked, it reminded us of a veggie stuffing. Because size varies on the veggies your using, I would only add as much water as needed. I used the full 1 1/2 cups and wish that I would have only used 1 cup, so I would have a thicker texture.We served this with wild and brown rice along with tofu and veggie gravy. Best dinner I've had in a long time!

    kewlkat103

  3. Very delicious. I served mine with roasted cauliflower and potato covered in olive oil and crushed garlic. Yum! I did make a few changes: Barley flour instead of wheat, sunflower oil instead of canola, celeriac instead of celery and I didn't have any savoury or mustard powder, but still turned out fab.

    veganmama

  4. Geema, this is fantastic! I followed the directions exactly, except I added about 3 small cloves of garlic instead of just one and forgot the lemon juice (oops!). Oh, I also didn't peel the potato- I never do. I figure why throw out the most/only nutritious part of them? Wonderful flavor and texture. It's actually surprisingly easy because you can just throw everything in the food processor and let that do all the work for you. The nutritional yeast adds a great very subtle cheesy flavor. It sort of reminds me of hummus, but not quite. A very pretty dish, actually. We've tried it warm, cold and at room temperature and all are absolutely delicious. This does make a lot though, I would agree with the other reviewer in saying that it probably makes more like 3-4 cups rather than two. Excellent recipe. I would defintely make this again. The recipe worked exactly as stated.

    Roosie

RECIPE SUBMITTED BY

Geema

Naples, 87

  • 58 Followers
  • 390 Recipes
  • 45 Tweaks

<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges.&nbsp; As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic.&nbsp;<img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried.&nbsp; But the good news is that I can control my glucose levels simply by eating very low carb.&nbsp; What a complete turn around it was to&nbsp;pass up&nbsp;all my high carb vegetarian foods like grains, and veggies and embrace meat!&nbsp;<img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p><p>&nbsp;The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands.&nbsp; Cooking and communicating here was not really on my priority list.&nbsp; But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p><p>My husband and I continue to enjoy our grandchildren and being closely involved with their day to day activities.&nbsp; I am also the proud owner of a sweet grey and white cat who came to my door as a little kitten 6 months ago.&nbsp; Her name is Bonny and you can read her story here:&nbsp; <a href=http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg target=_blank>http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg</a>.</p><p>&nbsp;When I have time for myself, I love to do all things artistic...drawing, pastels, paper craft, scrapbooking, and most recently jewelry making.&nbsp; I have set up a website on ETSY ( shown on this page by my website)and you can go there and see my creations.<img title=Cool src=../tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /><br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><a href=http://photobucket.com target=_blank><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/houdini6.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /></p>

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FAQs

What is vegetable pâté made of? ›

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.

What is most pâté made of? ›

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Is vegetable pâté good for you? ›

The benefits of eating vegan pate

For instance, if you were to whip up a pate, using cannellini beans, walnuts, fresh herbs and mushrooms, then you could be getting these nutrients: Protein, calcium, iron, selenium, zinc and Omega 3 from the walnuts. Calcium, protein and copper from the beans.

Why is pâté so expensive? ›

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.

What is the best pâté for beginners? ›

For beginners, Daguin recommends pâté de campagne as a "pâté 101." This country-style pâté is traditionally made with coarse ground pork meat and pork liver with garlic, parsley and sometimes onion, rosemary and clove, making it a savory and easy intro to those unfamiliar with pâté's often unique texture and flavor.

How long does homemade pâté last? ›

The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

Is liverwurst the same as pâté? ›

It's possible that Americans who are unfamiliar with pâté are fans of liverwurst, unaware that the dishes are essentially the same. Liverwurst, especially in sliced form, is a common sandwich filler for many.

Why is pâté so good for you? ›

Rich source of vitamin A

Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.

What does pâté contain? ›

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.

What is the difference between liver spread and pâté? ›

Liverwurst is a much finer grind, almost a spreadable paste. Cheap versions really are spreadable. Pate is much chunkier. A liverwurst seems to me likely to liquify at oven temps, which is not Good Eats.

Is pâté the same as eating liver? ›

Pate is traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

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