Saturday, November 29, 2014

Vegetable Paté as a Main Dish for the Holidays

The ingredients list in this recipe is long, but every ingredient on the list is thrown together in a food processor and blended (which takes a minute at most). This paté has the unami flavor we all crave and is a satisfying recipe for vegans, vegetarians and carnivores. If you are receiving over the holidays make this recipe ahead of time for your vegetarian guests.

Vegetable Paté
yield: 2 loaves

  • 250 ml (1 cup) pumpkin seeds
  • 250 ml (1 cup) filtered water
  • 125 ml (1/2 cup) spelt flour
  • 125 ml (1/2 cup) vegetable oil
  • 1 potato, peeled and chopped
  • 1 onion, chopped
  • 1 large carrot, peeled and sliced
  • 1 stalk celery, chopped
  • 1 clove garlic, peeled
  • 60 ml (1/4 cup) soya or tamari sauce
  • 45 ml (3 tablespoons) sesame seeds
  • 30 ml (2 tablespoons) miso or vegemite
  • 30 ml (2 tablespoons) lemon juice
  • 2.5 ml (1/2 teaspoon) dried thyme
  • 2.5 ml (1/2 teaspoon) dried sage
  • 2.5 ml (1/2 teaspoon) dried savory
  • 2.5 ml (1/2 teaspoon) dry mustard
  • 2.5 ml (1/2 teaspoon) salt
  • 2.5 ml (1/2 teaspoon) ground black pepper     

                                                                                                                                         Pre-heat oven to 175C (350F).  Lightly grease 2 loaf pans. In a food processor blend all the ingredients until only the smallest flecks of vegetables are visible. Divide mixture equally between 2 loaf pans. Cook until the centers are set, but still soft (about 1 hour). Let loaves cool down a little before gently removing from pans.  Serve a whole loaf warm as a main dish or divide the paté into slices, wrap and freeze for future use in sandwiches etc.  These loaves can also be frozen whole and warmed up in the oven. Try serving with a vegetarian mushroom gravy. 


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