Végé-pâté Supreme

"It's a cake for vegetarians!"

This is my third végé-pâté (aka "veggie paté") spread recipe. It's the latest and greatest, and the last. Of the three, it is closest to the "Classic Végé-pâté" recipe found on this blog. But it's a bit more ambitious than the other two, so after you've tried the "Classic Végé-pâté" recipe, this is a good one to move on to. Although a bit more laborious, it's an attempt to make a vege-paté of perfect taste and texture. Light, smooth, creamy and flavourful, reminiscent of liver paté, and comparable to store bought versions. It's the one you'll want, if you could only choose one...


    1 1/2 c raw unsalted sunflower seeds, soaked in water
    3/4 c ground flax seed (substitute: whole wheat or spelt flour)
    3/4 c nutritional yeast (I used redstar yeast flakes)
    1/2 t sea salt
    1/2 c vegetable oil (I used cold-pressed sunflower oil)
    1 lemon, juice of
    1 potato, peeled and chopped
    1 large carrot, peeled and chopped
    1 onion, chopped
    1 stalk celery, chopped
    1 clove garlic, peeled and mashed
    1/4 c tamari (substitute: soy sauce)
    1/2 teaspoon dried thyme
    1/2 teaspoon dried basil leaves
    1/2 teaspoon dried sage
    1/2 teaspoon dried savory
    1/2 teaspoon ground black pepper
    1/2 teaspoon ground basil
    1/2 teaspoon oregano
    1/2 teaspoon ground dry mustard (substitute: wet)

Sunflower seed paste
Sunflower seed mixture
(added yeast, spices, etc.)

Soak the sunflower seeds in cold water overnight if possible, otherwise soak for however long possible. Drain and transfer to bowl of a food processor, with a bit of water - enough to make a wet-ish paste when the seeds are chopped up by the processor. Process until you are able to achieve a relatively smooth, creamy, fairly thick paste. 

Végé-pâté mixture
(fully combined, ready 2 bake)
Toss in the nutritional yeast, ground flax seed (you can substitute flour if you don't have or won't get flax), and all the herbs, mustard and salt. Process until these are mixed, then remove the mixture from the bowl. Throw in the chopped onions, garlic and tamari sauce, and process until liquified (add a bit of water if necessary). Throw in the vegetables, oil and lemon juice. Process further until it is all homogenous and liquified; about a minute or so. Combine this vegetable mixture by hand with the sunflower seed mixture you set aside. Mix well until both mixtures are fully combined. The resulting mixture should be wet-ish and fairly thick. If it's overly dry, slowly mix in some water. 

Végé-pâté spread fully baked
Grease a 7" x 11" x 2" baking pan with olive oil. Pour in the combined mixture. Bake at 350F degrees in the middle or high rack of your oven, for about 55 minutes, until top is dry, brown and the edges are dark brown and crispy. Check that a toothpick in the center comes out clean. Let cool, cut in equal pieces and keep in refrigerator.


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