Best Veggie Pate Recipes

VEGGIE PATE

Veggie Pate image

This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

Provided by Geema

Categories Spreads

Time 1h20m

Yield 2 cups

Number Of Ingredients 18

Ingredients

1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, peeled and chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustard

Steps:

Preheat oven to 350 F.
Lightly grease an 8x8 inch baking dish.
In a food processor, blend all the ingredients until they are almost smooth.
Transfer mixture to the baking dish.
Bake for 1 hour, or until lightly browned.

Nutrition Facts : Calories 1272.3, Fat 93.6, SaturatedFat 8.1, Sodium 662.5, Carbohydrate 84.9, Fiber 26.5, Sugar 7.7, Protein 42.5

VEGGIE PATE

Veggie Pate image

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Provided by Paula

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h15m

Yield 16

Number Of Ingredients 18

Ingredients

1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 7.8 g, Fat 7.1 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 80.4 mg, Sugar 0.7 g

CROSTINI ALLA FLORENTINA (LIVER AND VEGGIE PATE)

Crostini alla Florentina (Liver and Veggie Pate) image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1 large onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
1 lb chicken or calf liver, trimmed of rough membranes
1/4 cup butter or margarine
1 can flat canned anchovy fillets, chopped
2 Tbsp finely chopped capers
Pepper to taste
Broth or consomme (optional)

Steps:

Heat olive oil in wide frying pan. Add onion, celery, and carrot and cook over medium heat, stirring for about 15 minutes or until quite soft but not brown.
Add liver (calf liver needs to be chunked) and cook about 5 minutes until firm but slightly pink in the center. Stir in butter until melted, and then add chopped anchovy.
In a blender or food processor, whirl mixture (a portion at a time if necessary) to make a coarse puree. Stir in the capers and season to taste with pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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