Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------DRY INGREDIENTS---------------------------
1 c Sunflower seeds, ground
1/2 c Cornmeal
1/2 c Nutritional yeast
3 ts Parsley
1 1/2 ts Basil
1 ts Thyme
3/4 ts Sea salt
1/2 ts Sage
1/4 ts Sea kelp

---------------------OTHER INGREDIENTS--------------------------
1 c Potato, finely grated
1 1/3 c Water
1/4 c Sunflower oil
2 tb Tamari
3 ts Horseradish, prepared

Mix the dry ingredients together in a bowl. Grate the potato and
rinse it thoroughly to remove excess starch. Squeeze and drain it
after rinsing. Add the remaining ingredients in the order given,
stirring in the potato last. Mix well.

Preheat the oven to 375F. Generously oil a 9" glass pie plate and
scoop in the pate mixture. put in the oven and immediately turn the
heat down to 350f. Bake 35-45 minutes until well browned. Let the
pate cool 1-2 hours and then chill it thoroughly before serving to
set it completely. It may be reheated later if desired. It is tasted
when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main dish. May be
served on crackers or bread. Great for picnics, lunches or parties.
Keeps 7 days refrigerated or may be frozen into pie wedges.

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities"
Posted by Anne MacLellan

Browse by categories