Colours of Fall Gluten Free Veggie Pate

Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 people
This quick and easy veggie-pate recipe is gluten-free and vegan. Delicious but also nutritious - the pumpkin seeds used in your recipes provide the body with vitamins A, E, F and group B. Very high in protein, iron and zinc as well, they are ideal in helping to prevent anemia and to boost the immune system through out this seasonal changes.


How It's Made


  • 1 tbsp nutritional yeast
  • ½ sweet potato
  • ½ cup
  • ¾ cup
  • 2 medium sized carrots
  • 2 garlic cloves
  • 1 peeled medium sized beet
  • ¼ fresh ginger
  • 3 tbsp coconut oil
  • 5 tbsp flour of your choice
  • Sea salt, fresh ground pepper andground cumin to taste
  • 1 tsp lightly toasted
PRESERVATION The veggie pate will keep for about 2 weeks in an airtight container in the refrigerator.


  1. Mix all ingredients except flour and spices in food processor until it becomes a paste-like texture.
  2. Add flour and spices and mix again until everything is blended. At this point, you are able to use the preparation as a raw spread.
  3. If you would prefer a conventionally cooked veggie-pate, preheat oven to 350°F. Grease with a little coconut oil a pyrex pan 8 x 8 inches.
  4. Pour and spread evenly in the pan.
  5. Bake in the center of the oven for 30 minutes. Cool and serve.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!