Creamy Sweet Potato Veggie Pate
An easy to make, gluten-free creamy veggie pâté you can use as a spread or as a sandwich stuffer.
1 large sweet potato
2 cloves garlic
1 small yellow onion
⅓ cup nutritional yeast
1 cup PRANA organic shelled sunflower seeds
½ cup PRANA organic pumpkin seeds
2 tbsp soy sauce
3 tbsp Dijon mustard
⅓ cup vegetable oil
2 tbsp lemon juice
1 tbsp PRANA organic fair trade ground turmeric
PRANA unrefined Algarve sea salt, to taste
PRANA organic fair trade whole black pepper, to taste
Preheat the oven to 350ºF (180ºC) and line a rimmed baking dish with parchment paper.
Peel and cut into pieces the potatoes and carrots. Chop the onion and garlic into large pieces.
Using a food processor fitted with the shredder, add all of the above ingredients.
With the food processor still activated, add the nutritional yeast, pumpkin seeds, soy sauce, mustard, lemon juice and turmeric until well combined.
Drizzle the oil in and continue mixing until it reaches the consistency of a textured paste.
Season with salt and pepper to taste.
Spread the mixture in the prepared baking dish. Bake in preheated oven for 40 minutes.
Remove from oven and let cool completely.
Store in an airtight container in the refrigerator or freezer.