Sunflower Seed Veggie Pâté in 4 Easy Steps

(If you’re not familiar with Veggie Pâté, it is somewhere between a paté and meatloaf, but made with veggies and sunflower seeds instead. It makes wonderful sandwiches and wraps, can be used in a salad or simply enjoyed on its own. A perfect snack during pregnancy and breastfeeding.)

There are a few things that I craved like mad during both my prenatal and postnatal phases, and one of them was Veggie Pâté.

I love Veggie Pâté. I really just can’t get enough. Seeing and tasting Veggie Pâté fills me with a feeling of warmth, an urge to write songs, or say.. an ode.. in fact..

Veggie Pâté 

Savory love 

I crave your tasty presence 

I covet your tender essence 

No other is above 

Ughh… Ends up there would be good reasons for this deep love and endless craving! Veggie Pâté is a significant source of Protein, Iron, Dietary Fiber, Vitamin A and Vitamin C (as well as a source of Calcium, Vitamin B6, B12 and Magnesium) and therefore a wonderful way to help nourish the pregnant and postnatal mama. 🙂 

As a result, I was very happy to be asked to come up with a recipe for our family breakfast restaurant. The result is a take on many recipes out there, but with a personal twist. That said, I think making Veggie Pâté is grounds for exploration.

*Note: This has also become a favorite with my baby girl!

(Prep time: 15 min, Cooking time: 1 hour)

INGREDIENTS : 

VEGGIES : 

• 2 small carrots (or 1 large) 

• 2 small celery sticks (or 1 large) 

• 1 medium potato 

• 1 medium onion 

• 2 cloves garlic 

THE REST : 

• 1 cup raw sunflower seeds 

• 1 palm-full of roasted pumpkin seeds (optional) 

• 1/2 cup flour 

• 1/2 cup nutritional yeast-flakes (can be found in most natural foods stores) 

• 1/2 canola oil 

• 1 cup water 

• 1 tablespoon sesame oil 

• 1- 2 tablespoons tamari (or soy sauce, to liking) 

• 2 tablespoons lemon juice 

• 1/2 teaspoon salt 

• 1/2 teaspoon black pepper 

• 1 teaspoon dried parsley (or 1/4 cup fresh) 

• 1/2 teaspoon thyme 

• 1/2 teaspoon marjoram 

• 1/4 teaspoon oregano 

Any other spices you wish 

PREPARATION: 

(Preheat oven to 320 degrees Fahrenheit.)

#1: CHOP 

Coarsely chop veggies. 

#2: BLEND blender_159_with-heart 

– Blend chopped veggies in a food processor for 30-45 seconds, remove and pour into a large bowl. 

– Blend the rest of the ingredients in the food processor for 10-15 seconds (until sunflower seeds are broken up but not liquefied). 

– Add to the veggie mixture and stir by hand until evenly mixed. 

*If you just want to get on with business, it is absolutely fine to blend everything at the same time in the food processor! (approx 45 seconds) 

#3: BAKE 

Pour mixture into a greased loaf or baking pan and bake at 320 degrees Fahrenheit for approximately 1 hour until brown on top. 

#4: COOL 

Let cool 1 hour before eating. Personally, I say it’s even better after a day or 2 in the fridge! 

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