¼ cup (30grams)chopped pecans or walnuts, or sunflower/pumpkin seeds for nut-free
Preheat oven to 400°F (200 °C).
Put the chopped potatoes, carrots, onion and whole garlic cloves onto a baking tray and toss with the olive oil. Bake for about 35 minutes or until fork-tender. If you aren't using oil be sure to use non-stick parchment paper or a silicone mat. Once tender remove from the oven.
Put the cooked vegetables, sunflower seeds, nutritional yeast, ground flax, optional vegan butter, 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.
Add the walnuts/pecans and pulse so they are distributed throughout. Don't process for too long as you want a bit of texture left there.
Either spoon into containers (small terracotta bowls or ramekins look nice), or line small containers with clingwrap if you want to be able to turn the pate out once it has set. Pack the pate in really tight, then cover and refrigerate overnight or longer.
Once set, to serve, spread straight from the container, or turn it out of the container and remove the clingwrap.
Storage and freezingKeep the pate in the dish covered in plastic wrap, or in an airtight container. The flavours actually get better with a bit of time. It will keep in the fridge for up to 7 days.It can also be frozen for up to 3 months. Just be sure to wrap it really well. I like to freeze mine in silicone ice cube trays which I then seal inside a freezer bag or container. That way if I just want a little snack I can pop out one cube, let it defrost for half an hour, and spread it on a couple of crackers or some bread.