Beet veggie pâté

 Cooking 1h00
 Preparation 15 minutes
 10 servings

Ingredients

  • 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

  1. Preheat the oven to 350 °
  2. Combine all the ingredients in a large bowl, to incorporate well and moisten everything.
  3. Pass the mixture through a food processor and pulse until a paste is obtained, without it being completely smooth
  4. Pour the preparation obtained into an 8 x 8-inch pan, then bake for 1 hour or until the top is golden brown
  5. Let cool completely before eating

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