Homemade Veggie Pâté with Sweet Potatoes and Sunflower Seeds
4*4 inch block
Wondering what to make that'll be super handy for sandwiches and snacks throughout the week? Try this veggie pâté. With just 1 cup of sunflower seeds, 1 sweet potato and a few other staples, you'll have enough for 4 big 4" square chunks, just about the same size that you'd get in a store-bought package. This recipe can easily be adjusted according to your preferences by simply adding the spices of your choice. Our favourite is a mix of turmeric, cumin and paprika. Veggie pâté also freezes very well, so you can make a big batch, freeze it and pull it out the night before you need it. In this recipe, the sunflower seeds add a great texture and crunch, but pumpkin seeds or any kind of nuts would also make a delicious addition. With this easy, nutritious base recipe, the possibilities are endless!
1 cup PRANA organic shelled sunflower seeds
1/2 cup flour of your choice
1/2 to 3/4 cup nutritional yeast
1 large yellow onion
3 cloves garlic
1 tsp dried thyme
1 large potato or sweet potato (about 2 cups grated)
1/3 cup olive oil
1/2 cup tamari soy sauce
1/2 cup hot water
Preheat oven to 350°F (180°C).
In a food processor, pulse the sunflower seeds for several seconds to break them down a bit (keep some larger pieces for texture).
Finely mince the onion and garlic. Peel and grate the raw potato.
Blend all the ingredients together in the food processor until mixed. The texture should be semi-thick.
Transfer the mix to an 8" square baking dish and bake in preheated oven for 40 minutes.
Let cool before serving.
Store for up to a week in the refrigerator or freeze.