Veggie pâté

A homemade version of this vegetarian classic, cooked with a tasty blend of carrots, sweet potatoes, beets, miso, sunflower and pumpkin seeds, spread on your favorite crackers or a slice of toast for a perfect snack or lunch!

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20 min
6 to 12
45 min
Freeze for three months.

  • Ingredients

    • 1 chopped onion
    • 2 cloves garlic, chopped
    • 1 carrot, grated
    • 1 beetroot, grated
    • 1 small sweet potato, grated
    • 3 tbsp lemon juice
    • 2 tbsp miso
    • 80 ml (1/3 cup) olive oil
    • 250 ml (1 cup) hot water
    • 140 g (1 cup) sunflower seeds
    • 140 g (1 cup) pumpkin seeds
    • 60 g (½ cup) toasted wheat germ
    • 4 tbsp wheat flour
    • 4 tbsp ground flax seeds
    • 1 tsp ground cumin
    • 1 tsp ground turmeric
    • Salt and pepper from the mill (be careful, the miso is already very salty!)
  • Preparation

    1. Preheat oven to 350°F (180°C). Line a square baking dish with parchment paper.
    2. In a food processor, puree all ingredients into a coarse purée. Pour the mixture into the baking dish and press it well into the bottom.
    3. Bake the veggie pâté in the centre of the oven for about 45 minutes, until golden brown. Let cool completely before unmolding.
    4. Serve with crackers or bread. This veggie pâté can also replace meat in many recipes.

For the adventurers

Notes and tips

Add 2 tsp of sambal oelek to the preparation.