- Main dishes
Beet veggie pâté
Cooking 1h00
Preparation 15 minutes
10 servingsIngredients
- 250 ml (1 cup) shelled and unsalted sunflower seeds
- 190 ml (¾ cup) unsalted almonds
- 1 onion, cut into pieces
- 1 garlic clove, cut into pieces
- 1 bag (284 g) Florette julienned beets
- 250 ml (1 cup) Parisienne Champêtre potatoes, diced
- ½ cup (125 ml) nutritional yeast
- 125 ml (¾ cup) wheat flour
- 11 g (1 ½ tsp) each: cumin, thyme, basil and curry
- 14 g (2 tsp) paprika
- Pepper to taste
- 20 ml (4 tsp) soy sauce
- ½ cup (125 ml) oil
- 30 ml (2 tbsp.) Lemon juice
- 250 ml (1 cup) hot water
Steps
- Preheat the oven to 350 °
- Combine all the ingredients in a large bowl, to incorporate well and moisten everything.
- Pass the mixture through a food processor and pulse until a paste is obtained, without it being completely smooth
- Pour the preparation obtained into an 8 x 8-inch pan, then bake for 1 hour or until the top is golden brown
- Let cool completely before eating
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