An easy gluten-free veggie pate recipe that you can spread on bread and crackers or put in a sandwich.
How It's Made
1 large sweet potato(es)
2 garlic cloves
1 small yellow onion
1/3 cup of nutritional yeast
1 cup of Sunflower Seeds
1/2 cup of Pumpkin seeds
2 tablespoons of soy sauce
3 tablespoons of dijon mustard
1/3 cup of vegetable oil
2 tablespoons of lemon juice
1 tablespoon of ground turmeric
sea salt and pepper to taste
Preheat the oven to 350ºF.
Peel and grate the potatoes and carrots. Chop the onion and garlic into large pieces.
In a food processor, add the potatoes, carrots, onion, garlic, nutritional yeast, pumpkin seeds, soy sauce, mustard, lemon juice and turmeric. Mix for a few seconds, add the oil and continue mixing until smooth with a bit of texture. Add salt and pepper to taste.
On a parchment paper lined baking sheet, spread the mixture and bake for 40 minutes at 350ºF.
Let cool and preserve in an airtight container in the fridge. You can equally freeze the veggie pate for later use.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.