Last year, a few friends and I took a little wine tour road trip to the Eastern Townships of Quebec. The day was really great, and so was the wine, but I bring this up because of the simple lunch we were served that I still think about. They asked us ahead of time if we have any dietary restrictions, and once we arrived at the second winery, they served lunch. Mine was so delicious, yet so simple. It was a veggie pâté sandwich on baguette. The pâté was homemade locally, at a tiny little market up the street. I loved it so much, I bought two more to bring home. Since then, what I was able to find at the grocery store just didn’t compare. Finally, I found the perfect veggie pâté recipe in one of my favourite cookbooks, Ripe From Around Here by the talented vegan cook, Jae Steele. I followed the recipe almost exactly, except for some additional herbs that I thought would work well. The idea of making my own pâté always intimidated me a bit, but I promise, it was so unbelievably simple to make. I have to add, this pâté is just as satisfying as the one I had with good friends and a nice glass of red on that wine trip.
Classic Veggie Pâté Recipe
Makes up to 12 servings
- 1 cup sunflower seeds
- 1 medium onion, chopped
- 3 medium garlic cloves, chopped
- 2 tablespoons olive oil + 1/3 cup olive oil
- 3 cups cremini mushrooms
- 1 1/2 cups just boiled filtered water
- 1 medium potato, chopped
- 1 medium carrot, chopped (you only need to peel it if it isn’t organic)
- 3/4 cup nutritional yeast flakes
- 1/2 cup kamut or whole grain flour (I used kamut)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried savory
- 1/4 teaspoon dried sage
- 1 teaspoon sea salt
- freshly ground pepper to taste
- Preheat oven to 350°F. Lightly oil an 8 x 8 baking dish. In the meanwhile, boil the water.
- Grind sunflower seeds in a food processor until there are no whole seeds remaining. Pour into a large bowl and set aside.
- Place the onions and garlic into the food processor. Process to mince.
- Heat the 2 tablespoons of olive oil in a skillet. Add the minced onions and garlic and sauté for about 5 minutes, or until the onions are soft.
- Place the mushrooms into the food processor and chop them. Add them to the skillet with onion and garlic. Sauté for an additional 5 minutes.
- Add the veggies from the skillet into the bowl with the sunflower seeds.
- Using the water you just boiled, deglaze the skillet and pour off into the bowl.
- Place the potato and carrot into the food processor to chop. Add them to the bowl as well.
- Add the nutritional yeast, flour, additional oil, lemon juice, herbs, salt and pepper to the bowl. Mix using a spatula.
- Scrape the mixture into the baking dish and press into a smooth layer.
- Pop in the oven and bake for 35-45 minutes (it took 45 minutes in my oven). Once it is brown on top and slightly firm to touch, it’s ready.
- It is delicious both warm or cold! Have it with crackers, a baguette, on its own, with vegetables, whatever you desire! And you can store it in the fridge for a week.