Veggie Pate

Veggie Pate

21

"Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices."
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Ingredients

1 h 15 m servings 102 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
  3. Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Reviews

21
  1. 22 Ratings

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Most helpful positive review

This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially...

Most helpful critical review

I couldn't find nutritional yeast so I'm not sure how much this affected the flavour. It wasn't bad, the texture was good, and it ended up tasting like a bizarre version of pot pie! Unfortunatel...

This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially...

This is a wonderful recipe! I tried it with triscuits and couldn't stop eating. I don't have a food processor, but I was able to use my blender just as easily. Tastes as good as it smells!

Wonderful! I have missed veggie patĂȘ since leaving Montreal, and have been unable to find a recipe. This is a great one - and so easy too!

I've been making this dish and its variants for decades, and it's a local favorite in Quebec. The choice of yeast is a critical element. In Quebec, torula yeast is fairly common, but in the stat...

This was wonderful! I also used my blender and it mixed up very well. I made this for a party and one suggestion I would make is to flip the pate onto a large plate or platter - for a more appet...

Excellent taste! Just like the one I buy at the store, but for a much better value! This recipe yields the equivalent of 4 of those little Fontaine Sante packs and I calculated it costs around $...

Excellent recipe! I hated paying $5 for a small veggie pate at our local farmers market. This was so easy to whip up and I made 2 large pates (2 cup ramekins) and 4 small pates (in 3/4 cup ramek...

This was good, though I think the taste of the sunflower seeds was too strong and I will reduce next time to about 2/3 cup. Also when I thaw out my leftovers from the freezer, I'll give it a co...

I really liked this recipe -- I'm glad I came across something like this since it is regularly so expensive in the store (5$ for a 1" slice). I made this recipe to precision but next time, I'...