03/14/2020Main courses - Starters - Sauces, condiments, cheese - Sandwiches and burgers

Perfect Veggie Pâté

Name: Perfect Veggie Pâté
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: a baking sheet
Cuisine: Vegan
Ingredients: 800 g sunflower seeds; 3 onion; 5 potatoes; 2 carrots; 1 clove garlic; 1 tbsp dried Provence herbs; nutmeg; 125 mL soy sauce; 50 mL olive oil; 200 g buckwheat flour; 80 g nutritional yeast; 1 tbsp sugar; salt; pepper

Batch cooking Picnic Lunchbox Gluten-free

For: a baking sheetDifficulty: EasyPreparation: 30 minCooking: 1h10

We discovered veggie pate when we arrived in Montreal, it's everywhere here! And for a long time, I cooked the one from Café Tuyo, which is more of a "vegetable pate" style, made with grated beets, sweet potatoes, lentils... But one of my friends is a fan of more industrial veggie pate, you know, the stuff where you can't really see the ingredients inside 😅 A bit beige, spreads well on bread, and tastes like pate.

So when we decided to sell veggie pate at Muscade, we wanted it to resemble that, like a real pate you'd find in a grocery store. So I created this recipe with a super comforting taste, and we love it (it's even been the basis of my diet for a week now... 😛).

We also wanted it to be made with local ingredients (sunflower seeds, potatoes, onions, carrots, that's all that grows around here...) and gluten-free to suit everyone and because gluten-free veggie pate is actually rare in grocery stores.

For the seasonings, I added some herbes de Provence and nutmeg, but that's optional since the flavors of the roasted seeds and caramelized onions are predominant.

Servings

Ingredients

Cups

-sunflower seeds 800 (g)
-onion 3
-potatoes 5
-carrots 2
-garlic 1 (clove)
-dried Provence herbs 1 (tbsp)
-nutmeg
-soy sauce 125 (mL)
-olive oil 50 (mL)
-buckwheat flour 200 (g)
-nutritional yeast 80 (g)
-sugar 1 (tbsp)
-salt
-pepper

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Steps

Toast the sunflower seeds on a baking sheet in the oven at 180°C until they are nicely roasted (15 minutes).
Peel the onions, garlic, potatoes, and carrots. Slice the onions and cut small cubes of potatoes and carrots. Mince the garlic.
In a saucepan, heat two tablespoons of oil and sauté the onions in it. When they begin to brown, add the sugar and let them caramelize.
Once the onions are nicely golden, add the garlic, potatoes, and carrots, along with the Provencal herbs and nutmeg. Sauté over high heat until the vegetables are colored. Then, cover with water.
Let simmer until the water has evaporated.
In a large mixing bowl, combine the buckwheat flour, nutritional yeast, pepper, soy sauce (or tamari), the remaining oil, and 250 mL of water.
Blend the sunflower seeds. Add them to the previous mixture.
Roughly mix the vegetable mixture. Add it also to the preparation.
Mix everything well and adjust the salt seasoning. Place the mixture on a baking sheet, on a tray suitable for the oven. Spread it evenly so that the thickness is the same throughout.
Bake for 25 minutes at 180°C (356°F).
Cut squares to store your veggie pâté in containers. You can put some of it in the freezer for later on :)