Veggie Pâté
Preparation
15 MIN
Cooking
45 MIN
Cooling
1 H 15 MIN
Output
5 to 6 sandwiches 



Veggie Pâté

Ingredients

  • ½ cup (55 g) carrots, peeled and grated
  • ½ cup (90 g) potatoes, peeled and grated
  • 1/2 cup (75 g) plain sunflower seeds
  • 1/2 cup (125 ml) almond butter
  • 1 onion, cut into wedges 

  • 1/4 cup (60 ml) water
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) sesame oil
  • ½ tsp salt

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously oil an 8 x 4-inch (20 x 10 cm) glass or aluminum pan.
  2. In a food processor, purée all of the ingredients until very smooth. Season with pepper.
  3. Transfer the mixture into the prepared pan and spread into an even layer with a spoon. Bake for 45 minutes or until the veggie pâté begins to brown.
  4. Let cool. Cover and refrigerate for at least 1 hour. Unmould and slice. The veggie pâté will keep for one week in the refrigerator.

Note

The veggie pâté can be sliced and served on a cheese board with crackers as an hors d’oeuvre or in a sandwich.