A rich smooth vegetable pate with a delicious nutty crunch. Great for spreading on crackers, celery, fresh bread or toast.
I have been stuck in a bit of a lunch rut for a while now. If there are leftovers from dinner the night before then I am ok but if not then my go to lunches are avocado toast or a salad of some kind. I love sandwiches too but fillings can be a little limited and I get bored easily.
I had the idea of making a pate of some kind after my son started eating a box of crackers that we bought at Christmas and only just got round to opening. They are not vegan so I can't have them, but I suddenly had the urge to eat some salty, crunchy crackers. The thing is what does a vegan have atop their crackers?
What would a non-vegan have? Cheese or pate perhaps?
You already know that I don't like commercially made vegan cheese so that ruled that idea out and left me with pate.
I had never eaten a vegetarian or vegan pate before but set out to create one that would hold it's own against it's meat counterparts. The first few attempts didn't hold their own and ended up a gloopy mess but with the addition of some ground flax seeds I managed to create a pate that tastes great and holds its shape well enough to slice.
This vegetable pate is
with a bit of nutty crunch
and is great spread on freshly baked bread, toast, crackers and celery sticks and also makes a mean sandwich filling with loads of fresh salad and some chutney.
It keeps for a week in the fridge and also freezes if wrapped well. I have taken to freezing mine in ice cube trays which I then seal inside a freezer bag. That way if I just want a little snack I can just pop out one cube, let it defrost for half and hour and then spread it on a couple of crackers or a bit of celery. If I want a more substantial snack or lunch then I can defrost a few more cubes. Super convenient and saves on any waste.
For more tips on how to keep a well stocked vegan kitchen whilst limiting food waste see this blog post by Natalie over at The Tofu Diaries. She features some great tips from some of my fellow food bloggers, including a great one from me! Hop on over and check it out!
If you like this recipe and enjoy spreads and dips then check out my wonderful Curry Hummus!
- 190 grams / 1 medium potato , cut into chunks
- 120 grams / 1 large carrot , cut into chunks
- 100 grams / 1 small onion , cut into chunks
- 2 cloves garlic
- 2 teaspoon olive oil , or other oil of choice (omit to make oil-free)
- 35g / ¼ cup raw sunflower seeds (hulled)
- 21 grams / 3 tablespoons nutritional yeast
- 28 grams / 4 tablespoons ground flax
- ¾ teaspoon salt
- ¼ teaspoon frehsly ground black pepper
- 1 teaspoon dried oregano (or any other dried herbs that you like)
- ½ teaspoon smoked paprika , or chipotle powder
- 15 grams / 2 tablespoons chopped walnuts , or more sunflower seeds for nut-free
- Preheat oven to 400°F (200 °C).
- Put the potatoes, carrots, onion and whole garlic cloves on to a baking tray and toss with the olive oil. If not using oil, be sure to line your tray with nonstick parchment paper or a silicone baking mat. Bake for about 30 minutes or until tender.
- Put the cooked vegetables, sunflower seeds, nutritional yeast, ground flax, salt, pepper, oregano and smoked paprika into a food processor and process until almost smooth but with a bit of texture left. It will look a bit gummy and strange at this point but that's normal so don't worry. The texture is nothing like that once it's set up.
- Add the walnuts and pulse so they are broken into small pieces and distributed throughout. Don't process for too long as you want a bit of texture left there.
- Line one or more small containers with cling wrap or parchment paper (it's easier with clingwrap) so that there's enough excess to cover the top well once filled. Use containers that you like the shape of because it will be the final shape of your pate.
- Pack the pate into the container/s. Really press it down. Then cover with the excess cling wrap or pop the container inside a larger airtight container and refrigerate overnight.
- The next day, turn the pate out, remove the cling wrap and serve.
- Roasting the vegetables gives the pate the best flavour. Don't boil or steam them.
- The ground flax is essential in this recipe. Don't omit it or the pate won't set.
Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only.