Description
This creamy and flavorful Vegetable Pate is a wholesome vegan spread made from roasted potatoes, carrots, onion, and garlic blended with sunflower seeds, nutritional yeast, and nuts. Baked to tender perfection and processed into a smooth yet textured pate, it's perfect as a nutritious appetizer or snack. The combination of herbs and smoky paprika adds a delightful depth of flavor, making it a great choice for those seeking a healthy, plant-based alternative to traditional pâtés.
Ingredients
Vegetables
- 2 medium potatoes (356 grams), peeled and cut into chunks
- 3 medium carrots (240 grams), peeled and cut into chunks
- 1 medium onion (190 grams), peeled and cut into wedges
- 4 cloves garlic, peeled
Additional Ingredients
- 2 teaspoons olive oil (optional, or other oil of choice)
- ½ cup raw sunflower seeds (70 grams), hulled
- 4 tablespoons nutritional yeast
- ½ cup ground flax (48 grams)
- 2 tablespoons vegan butter (optional)
- 1½ teaspoons fine salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano (or other dried herbs)
- ½ teaspoon smoked paprika (or chipotle powder)
- ¼ cup chopped pecans or walnuts (30 grams) or sunflower/pumpkin seeds for nut-free option
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables, which develops their flavors and softens them for blending.
- Roast the Vegetables: Arrange the chopped potatoes, carrots, onion wedges, and whole garlic cloves on a baking tray. Toss with olive oil if using, or use parchment paper/silicone mat if skipping oil. Bake for about 35 minutes or until the vegetables are fork-tender. Remove from the oven once done.
- Process the Base: Transfer the roasted vegetables into a food processor along with sunflower seeds, nutritional yeast, ground flax, optional vegan butter, salt, pepper, oregano, and smoked paprika. Blend until the mixture becomes almost smooth but still has some texture. Expect it to look slightly gummy—that's normal.
- Add Nuts or Seeds: Add the chopped walnuts or pecans (or seed alternative) and pulse a few times to evenly distribute them throughout the pate, keeping some texture intact by not over-processing.
- Pack and Chill: Spoon the pate into small containers, terracotta bowls, or ramekins. For easy removal, line containers with clingwrap first. Press the pate down firmly, cover, and refrigerate overnight or longer to allow it to set and develop flavor.
- Serve: Once set, serve the pate chilled by spreading directly from the container or turning it out onto a serving dish and removing the clingwrap. Enjoy as a spread on crackers, bread, or vegetables.
Notes
- Using olive oil is optional; if omitted, use parchment paper or silicone mats to prevent sticking during roasting.
- The pate has a gummy texture after blending—this is normal and will firm up after chilling.
- For a nut-free version, substitute pecans or walnuts with sunflower or pumpkin seeds.
- Refrigerate the pate overnight or longer to allow flavors to meld and for it to set properly.
- This pate can be stored in the fridge for up to 5 days or frozen for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Spread
- Method: Baking
- Cuisine: Vegan, Plant-based
