Photographie et direction artistique: Karyn Dupuis
Modèle: Home made Végépâté
Localisation: Mille-Isles, QC
Gluten-Free & Vegan
pre-heat oven 350˚
20 minutes prep. time (with food processor)
1 hour + cook time
This recipe is so good, I’ve done it with many variants but my fav combo is this one!
Curry happens to be my spice blend of choice for this recipe.
You can use your imagination with the spice variants but this is a fabulous base.
Nutritional yeast is also responsable for a lot of the flavour in this végépâté and it provides a lot of the B12 vegetariens and vegans need to balance out their diets.
1/2 cup of flour (mix in equal parts)
ground chia seeds
ground lin seeds
1 cup of ground sunflower seeds
1/2 cup of nutritional yeast
1 large onion minced
2 celery stocks chopped
2 grated potatoes
2 grated carrots
1 red pepper minced
1 cup hot water (maybe more)
1/2 cup olive oil
1 lemon juiced
1 hand-full fresh parsley
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp of your favorite ground curry blend
1 tsp salt
In a large bowl, mix all ingredients.
Grease your lasagna pan or a 9x9 inch pan with olive oil, and pour mixed ingredients in.
Smooth out to create an even layer.
Place in oven for an hour and check it out.
A pâté is a spreadable thing so it’s normal if it's a bit wet inside but it should be firm and golden on the outside.
Let cool completely and enjoy with your favorite bread or crackers.
It is amazing with yellow mustard and home made mayo... with lettuce, in a sandwich... YUM!
I’ve doubled the recipe if not more and added more veggies with success!
Cook in two pans if doubling the recipe.
Any oil would work: avocado, coconut, grape-seed...
Play around with other veggies and spices!
Try ground dried mushrooms to add an earthy flavour.
Or sun-dried tomatoes, or other root vegetables as the base... there are so many possibilities!