Les carnets de Rachelle

The classic veggie pâté

At our house, one of our top picks is my gluten free veggie pâté! Most people just buy it already made at the supermarket, but it’s so easy to make and actually less expensive homemade. After a lot of trial and error, I’d like to share with you this recipe that finally made the cut—it holds together, has a nice texture, spreads well on bread or crackers and, of course, tastes good. When transitioning to a more plant-based or completely vegan menu, veggie pâté is an ideal replacement for cold cuts at lunch. For those with gluten intolerance, this recipe is for you. Enjoy it with gluten-free bread or a crispy salad.

Gluten free veggie pâté
  • Appetizers and side dishes
Préparation : 30 minutes
Cuisson : 1 hour
Portion(s) : 8 servings
Gluten free veggie pâté
  • Appetizers and side dishes
Préparation : 30 minutes
Cuisson : 1 hour
Portion(s) : 8 servings
Ingrédients
  • 250 ml sunflower seeds , toasted
  • 1 sweet potato , peeled and grated
  • 1 carrot(s) , peeled and grated
  • 1 red onion , diced
  • 125 ml millet flour
  • 80 ml nutritional yeast flakes
  • 30 ml tamari sauce
  • 15 ml olive oil
  • 15 ml lemon juice
  • 5 ml oregano , dried
  • 5 ml thyme , dried
  • 5 ml basil , dried
Méthode
  1. Preheat oven to 180 °C (350 °F).
  2. Mix all ingredients in a food processor except half the sunflower seeds and half the sweet potato. Once combined, stir in remaining sunflower seeds and grated sweet potato by hand.
  3. Spread mixture in a Pyrex-type glass dish greased with coconut oil, and bake for one hour.
Ingrédients
  • 250 ml sunflower seeds , toasted
  • 1 sweet potato , peeled and grated
  • 1 carrot(s) , peeled and grated
  • 1 red onion , diced
  • 125 ml millet flour
  • 80 ml nutritional yeast flakes
  • 30 ml tamari sauce
  • 15 ml olive oil
  • 15 ml lemon juice
  • 5 ml oregano , dried
  • 5 ml thyme , dried
  • 5 ml basil , dried
Méthode
  1. Preheat oven to 180 °C (350 °F).
  2. Mix all ingredients in a food processor except half the sunflower seeds and half the sweet potato. Once combined, stir in remaining sunflower seeds and grated sweet potato by hand.
  3. Spread mixture in a Pyrex-type glass dish greased with coconut oil, and bake for one hour.