Pretty much this homemade veggie pate is the perfect spread for crackers, snacks, and wraps.
This vegetarian pate recipe is made from a blend of sunflower seeds, potato, carrot, celery, mushroom, nutritional yeast, onion and garlic seasoned with savory herbs then baked for the ultimate veggie pate spread.
In the tiny town of Grand Forks, B.C. where I grew up there was a local business that made the most amazing pate that I would always by from the local grocery store. But the veggie pate would never last long as the pate rounds were not very big yet cost a pretty penny.
I remember thinking if only I could get the veggie pate recipe to make my own.
So, one day I flipped over the package, wrote down all the ingredients and went online to find a recipe with similar ingredients to the store-bought pate that I loved.
This homemade veggie pate is a result of adopting several recipes into one. I love the spice from jalapeno mixed with the savory herbs of sage, rosemary, basil and mustard powder for a unique yet delicious veggie pate.
The essential base for the vegetarian pate is the potato, onion, sunflower seeds, and nutritional yeast. From that base, you can add in different vegetables (my friend loves zucchini in hers) and adjust the herbs and spices to your liking.
If this is your first time making a vegetarian pate I am sure you will fall in love with this classic hippie veggie pate.
Vegetarian Pate Recipe
1 cup sunflower seeds
½ cup of rice flour
¾ cup nutritional yeast
1/2 cup olive oil
2 tbsp lemon juice
1 potato grated
1 carrot grated
1 stalk celery finely diced
1 cup mushrooms
1 clove garlic
1 jalapeno finely diced
½ cup of water
1 tsp thyme
1 tsp basil
1 tsp sage
1 tsp rosemary
1 tsp dry mustard powder
1 tsp sea salt
1 tsp pepper
How to make vegetarian pate
To make this vegetarian pate start by grating the potato and carrot then dice the remainder of the vegetables including the garlic, onion, and mushrooms.
Place all the ingredients into a large bowl except the rice flour then use an immersion blender to make a smooth yet slightly chunky mixture.
Add in the rice flour to thicken the mixture once it has been blended.
Place the blended pate into a baking dish and spread evenly throughout the pan, approximately 1 inch to 1.5 inches thick.
Bake the vegetarian pate for 1 hour at 180 degrees Celsius until golden brown.
Enjoy this homemade veggie pate with gluten-free crackers or in a wrap with your favorite vegetables for a healthy easy lunch.
I cut the pate into pie slices and store them in a smaller container in the fridge for up to a week. You can freeze any extra pate that you don’t use up in the first week and pull out of the freezer as needed!