Recipe by Paula
"Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices."
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whole wheat flour
potato, peeled and chopped
carrot, peeled and sliced
1 1/2 cups
dried basil leaves
ground black pepper
ground dry mustard
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!
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.
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 patê 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 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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 102
** Calories from Fat: 64
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