Veggie Pate

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Most Helpful Positive Review

Jan 25, 2004

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 since I used peanuts. Other then that I followed the recipe pretty close and found that it actually makes 4 cups (before being cooked) so I divided it into four different containers, baked one and froze the other three. After baking let it cool to room temp and it can be shaped into a ball or log for a nice presentation, sprinkle top with dried parsley and paprika too. Next time I will add some cayenne pepper for a little extra zip. Thanks for the recipe!

—MAE913

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Most Helpful Critical Review

Jun 01, 2011

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! Unfortunately not for me.

—bjoyce

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16 Ratings

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Jan 25, 2004

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!

—MARTIAN12

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Feb 03, 2007

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

—bizznic

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Aug 01, 2006

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 appetizing presentation! Will make this recipe again, THANKS!

—WOLFEYFAM

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Aug 09, 2010

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 states people in stores look quizzically at you when you ask for it. Some Asian markets carry it. If you can't find it, look for a primary yeast grown on molasses for the best flavor.

—pr

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Jul 21, 2011

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 $6 to make (vs almost $16 for 4 packs of commercial paté!) One little thing: next time i'll go with only 1 cup of water maximum instead of 1 1/2 for a denser texture.

—Facehole

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Jan 12, 2009

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 ramekins). The flavour and texture are great. I'll defintely be making this one over and over again.

—GrizzlyGirl

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Nutrition

Calories
102 kcal
5%

Carbohydrates
7.8 g
3%

Cholesterol
0 mg
0%

Fat
7.1 g
11%

Fiber
2.1 g
8%

Protein
3 g
6%

Sodium
80 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Veggie Pate

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 102
** Calories from Fat: 64

% Daily Value *
** Total Fat 7.1g 11 %
** Saturated Fat 1.1g 5 %
** Cholesterol 0mg 0 %
** Sodium 80mg 3 %
** Potassium 188mg 5 %
** Total Carbohydrates 7.8g 3 %
** Dietary Fiber 2.1g 8 %
** Protein 3g 6 %
** Sugars 0.7g
** Vitamin A 15 %
** Vitamin C 7 %
** Calcium 1 %
** Iron 6 %
** Thiamin 4 %
** Niacin 112 %
** Vitamin B6 153 %
** Magnesium 4 %
** Folate 37 %

* 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.