How To make Vege Pate
1 1/2 c Sunflower seeds, ground
1/2 c Flour, Whole wheat
1/2 c Wheat germ or nutritional
-yeast 1 lg Carrot, grated
1 lg Potato, grated
1 lg Celery stalk
2 tb Lemon juice or vinegar
2 tb Oil
Onion, fresh or fried Salt, pepper, basil Thyme, sage or other Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for about 1 hour or until brown around the edges and firm and dry on top. Hand grating the vegetables makes a very course pate. Using the food processor makes a very smooth one. Frying the onions gives the pate a very different flavour.
How To make Vege Pate's Videos
EASY Vegan Pate Recipe | The Edgy Veg
In today's video I make an easy VEGAN PATE at home using simple ingredients. It's perfect as a dip on a charcuterie board or as a spread on sandwiches. I think this one is a huge winner! What do you think? What are your favourite ways to eat pate?
Find the recipe for this easy vegan pate here on my blog:
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Veggie Pâté - Vegan Recipe
Delicious on its own, or served with crackers and vegetables, this veggie pâté is sure to please.
Ingredients
1 cup sunflower seeds
1⁄2 cup whole wheat flour
1⁄2 cup nutritional yeast
juice of 1 lemon
1 potato
1 large carrot
1 onion
1 stalk celery
3+ cloves garlic
1⁄2 tsp each salt, pepper, thyme, basil, sage, and dry mustard
(this is just a suggestion for spices, use what you have on hand and experiment to find what you like best)
Note: if the mixture is too dry (perhaps from using small vegetables) add water as necessary to form a thick paste.
Music
Thingamajig by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Minutes futées : Végé-pâté pas trop grano
Geneviève O'Gleman et Alexandra Diaz cuisinent leur délicieuse recette de végé-pâté.
Pour la recette :
VÉGÉ PÂTÉ
Un végé pâté étonnant et délicieusement bon
MUSHROOM LENTIL VEGE PATÉ (VEGAN)
This vege paté is both tasty and nutritious and it's perfect on a slice of toasted baguette either as a snack or as an accompaniment for your breakfast or brunch plate.
Ingredients:
1 cup brown lentils soaked overnight
1-2 bay leaves
1 medium onion
3 garlic cloves
3 sage leaves
400g/~1lbs mushrooms of your choice
1 tsp dry thyme
1 tsp sweet paprika
optional 1/4 cup nutritional yeast
1 shot apple brandy (and one for yourself)
1 tbsp soy sauce
1/2 cup canned beetroot slices
2 tbsp canned beetroot juice
1/4 cup quick oats
salt and pepper to taste
olive oil
Directions:
Bring soaked lentils with 4 cups of water and 1-2 bay leaves to a boil and simmer for 20 minutes until cooked. Chop the onion, garlic and mushrooms. In a heavy bottom pan over medium heat, fry the sage leaves until they become aromatic but not burned, then add the onions and garlic and saute for 2 minutes until translucent. Add the chopped mushrooms and cook stirring often until the mushrooms shrink in size and most of their liquid is evaporated. Add the cooked and drained lentils to the pot along with 1 tsp of thyme, 1 tsp of paprika, salt and pepper to taste and optionally 1/4 cup of nutritional yeast. Stir and cook for 2 minutes until the mixture is dry.
Add one shot of apple brandy and 1 tbsp of soy sauce and cook until liquid evaporates.
Place the cooked mixture into a food processor along with 1/4 cup of quick oats, canned beetroot and 2 tbsp of their brine and 2 tbsp of extra virgin olive oil. Blend until smooth and adjust salt and pepper to taste. Enjoy!
Vegan Mushroom & Walnut Pâté
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In this video, I show you how to make vegan pate. This is my most favourite veggie pate ever: Vegan Mushroom & Walnut Pate! Not only is this recipe delicious but this makes for a great vegan appetizer for a party. Make this vegetarian pate, pop it in the fridge, and when you're ready to head out to the party, just grab the vegan mushroom pate along with a loaf of crusty bread or a box of crackers and boom! Delicious party appetized complete. Disclaimer: This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases