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Vege-Pate

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Submitted by eeyoreskiss

YIELD

20 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 ½ 355
CUPS ML SUNFLOWER SEEDS
ground
½ 118
½ 118
CUP ML WHEAT GERM
or nutritional yeast
1 1
LARGE LARGE CARROTS
grated
1 1
LARGE LARGE POTATOES
grated
1 1
LARGE LARGE CELERY STALKS *
2 3E+1
TABLESPOONS ML LEMON JUICE
or vinegar
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X ONIONS
fresh or fried *
1 1
X X SALT
pepper, basil *
1 1
X X THYME
sage or other *

Directions

Mix it right in a 9 by 9 pan or use a food processor.

Bake at 350℉ (180℃) for about 1 hour or until brown around the edges and firm and dry on top.

Hand grating the vegetables makes a very course pate.

Using the food processor makes a very smooth one.

Frying the onions gives the pate a very different flavour.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 108 58% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 12% Vitamin C 4%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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