Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Vege Pate

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• sunflower seeds (140 g)
• sweet potatoes (1 large, grated)
• carrots (1 large, grated)
• olive oil (30 ml)
• yellow onion (1)
• garlic (3 cloves)
• rolled oats (60 g)
• soy sauce (45 ml)
• lemon juice (5 ml)
• thyme (5 g)
• oregano (5 g)
• water (80 ml)
• black pepper (to taste)
• nutritional yeast (15 g)

Directions

• Soak 140 g (1 cup) of raw unsalted sunflower seeds in water for 2 hours. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.
• Preheat oven to 190 °C (375 °F).
• Skin, and grate 1 large potatoes. Also, grate 1 large carrot. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.
• Chop 1 medium yellow onion and 3 garlic cloves. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.
• Pulse 60 g (1/2 cup) of rolled oats into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.
• Add 30 ml (2 tbsp) of olive oil, 45 ml (3 tbsp) of soy sauce, 5 ml (1 tbsp) of lemon juice, 5 g (1 tsp) of dried oregano, 5 g (1 tsp) of dried thyme and 80 ml (1/3 cup) of water to the rest of the ingredients. Blend everything using an immersion blender, then add a pinch of black pepper and 15 g (1/4 cup) of nutritional yeast. Mix it in with a spoon.
• Pour mixture into a greased 8x8 baking dish, and bake for 50 minutes. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.

Nutrition Data (Per Serving)