If you are looking for a savoury, plant-based alternative to traditional paté, this is a delicious recipe. I love it on toast brushed with olive oil and topped with sprouts. I used to buy vegetarian paté, but when my local health food store stopped carrying it, I came up with this recipe.
Needed for this Recipe
1/2 cup less 2 Tablespoons Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil
2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Olive Oil
1 cup raw, unsalted sunflower seeds
1/2 cup flour, or aonten free opti glu: Bob’s Redmill Gluten Free Flour substitute
1/2 cup nutritonal yeast (available at health food stores)
1/2 cup less 2 Tablespoons Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil*
2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Olive Oil *
2 medium potatoes, grated (squeeze out as much liquid as you can)
2 medium carrots, grated
1 tsp. thyme flakes
1 tsp. poultry seasoning
1 tsp. basil
1 tsp. mustard powder
1/2 cup of water
*substitute other flavoured oils such as Herbes de Provence, Milanese Gremolata. Basil, Rosemary, Dill. Add a spicy kick with small amount of Baklouti or Cayenne Chil Oils or try Harissa for a spicy curry flavour..
Preheat oven to 375 degrees.
Pulse sunflower seeds in a food processor until ground into a powder. Blend in yeast and flour or flour substitute and salt. While running the food processor on low, gradually drizzle in olive oil, then add herbs, mustard powder, potatoes, carrots. Finally drizzle in water until a smooth paste is formed.
Grease and square baking pan with flavoured oil of your choice, then pour mixture into pan.
Bake 1 hr and 20 minutes (approx.) until golden brown. Check it has cooked through be inserting a knife and checking to see if the blade comes out clean.