Homemade veggie pâté with sweet potatoes and sunflower seeds.

Prep Time 20 minutes
Cook Time 40 minutes
Servings 4x 4" blocks
Wondering what to make that'll be super handy for sandwiches and snacks throughout the week? Try this veggie pâté. With just 1 cup of sunflower seeds, 1 sweet potato, and a few other staples, you'll have enough for 4 big 4" square chunks, just about the same size that you'd get in a store-bought package. This recipe also makes a great base to adjust according to your tastes, just add the spices of your choice. Our favorites are a mix of turmeric, cumin, and paprika. Veggie pâté also freezes very well, so you can make a big batch, freeze it, and pull it out the night before you need it. In this recipe, the sunflower seeds add a great texture and crunch, but pumpkin seeds or any kind of nuts would also make a delicious addition. With this easy, nutritious base recipe, the possibilities are endless!

How it's made


  • 1 cup of
  • 1/2 cup of the flour of your choice
  • 1/2 to 3/4 cup nutritional yeast
  • 1 large yellow onion
  • 3 cloves of garlic
  • 1 teaspoon of dried thyme
  • 1 large potato or sweet potato (about 2 cups grated)
  • 1/3 cup of olive oil
  • 1/2 cup of tamari soy sauce
  • 1/2 cup of hot water


  1. In a food processor, pulse the sunflower seeds for several seconds so that they start to break up but retain some larger pieces for texture). Finely mince the onion and garlic. Peel and grate the raw potato.
  2. Blend all the ingredients together in the food processor until mixed. The texture should be semi-thick.
  3. Transfer the mix to an 8" square baking dish and bake for 40 minutes at 350°F. Let cool before serving. The veggie pâté will keep for up to a week in the refrigerator, and can also be frozen.
Emilie Gaillet
Recipe By

Emilie Gaillet

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.