Edamame and Cilantro Veggie Pâté
Preparation
25 MIN
Cooking
40 MIN
Output
6 servings
Freezes

Edamame and Cilantro Veggie Pâté

Ingredients

  • 1 cup (160 g) potato, peeled and diced
  • 1 onion, cut into pieces
  • 1 garlic clove, quartered
  • 1 ½ cups (220 g) frozen edamame, thawed and blanched for 1 minute
  • ½ cup (75 g) sunflower seeds
  • ¼ cup (10 g) cilantro leaves and stems
  • 3 tbsp chickpea flour
  • ¼ cup (15 g) nutritional yeast flakes
  • ¼ cup (60 ml) olive oil
  • 1 tbsp (15 ml) lime juice
  • 1 tsp salt
  • 1/8 tsp cayenne pepper, or more to taste

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 9 x 5-inch (23 x 13 cm) bread tin and line with parchment paper, letting it hang over 2 sides.
  2. In a food processor, finely chop the potato, onion and garlic. Add the remaining ingredients and purée until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with pepper. Transfer to the bread tin and even out the surface.
  3. Bake for 40 minutes or until golden. Let cool. Cover and refrigerate for 1 hour or until ready to serve. Unmould. The veggie pâté will keep for 1 week in an airtight container in the refrigerator.

Note

Try crispy veggie pâté:

Once the veggie pâté has completely chilled, cut it into cubes and toss in chickpea flour. In a skillet over medium heat, brown the cubes on all sides in a layer of canola oil for a few minutes or until crispy.