Veggie Pate

  • Recipe By
  • Published Jul 3rd
  • Ready In1h 15m
  • Servings16
  • Calories102
Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Veggie Pate Ingredients

The following are the ingredients needed to make delicious Veggie Pate for 16 servings:

  • 1 cup sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 potato, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, peeled
  • 1 1/2 cups water
  • 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 dry mustard

Veggie Pate Cooking Instructions

  • Prep15m
  • Cook1h
  • Ready In1h 15m

To cook Veggie Pate, you need about 15 minutes of preparation time. The time needed to cook this Veggie Pate is about 1 hour , and you can serve your Veggie Pate within 1 hour 15 minutes . The following are the steps to cook Veggie Pate easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. 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. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts

Per Serving: 102 calories; 7.1 grams of fat; 7.8 grams of carbohydrates; 3 grams of protein; 0 milligrams of cholesterol; 80 milligrams of sodium.

  1. Jul 21st 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 arou ...

  2. Sep 14th 2010

    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 ...

  3. Aug 7th 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 ...

  4. Jan 10th 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 r ...

  5. Nov 11th 2008

    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 ...

  6. Feb 3rd 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!

  7. Aug 1st 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 a ...

  8. Jan 16th 2003

    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, especi ...

  9. Sep 7th 2001

    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!