Follow these steps for perfect results
sunflower seeds
raw unsalted
yukon gold potatoes
peeled and roughly chopped
spelt flour
canola oil
nutritional yeast
onion
roughly chopped
lemon juice
juice of
dried basil
dried oregano
dried dill
sea salt
garlic
smashed
black pepper
freshly ground
dried basil
sesame seeds
Preheat your oven to 350 degrees F (175 degrees C).
Oil or line a loaf tin with parchment paper.
Place all ingredients except the topping into a food processor.
Blend until a uniform consistency is achieved. The mixture will not be completely smooth.
Adjust seasoning to taste.
Spoon the mixture into the prepared loaf tin.
Smooth the top as best as possible.
Sprinkle more dried basil and sesame seeds on top.
Bake for 40 minutes.
Allow to cool for at least 5-10 minutes before turning it out of the pan.
Serve at room temperature or cold.
Expert advice for the best results
For a smoother pate, soak the sunflower seeds in water for a few hours before blending.
Adjust the amount of herbs to your liking.
Serve with crackers, vegetables, or bread.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Slice the pate and arrange on a plate. Garnish with fresh herbs or a drizzle of olive oil.
Serve with crackers, bread, or vegetables.
Serve as part of a vegan charcuterie board.
Pairs well with the savory and herbaceous flavors.
Discover the story behind this recipe
Plant-based alternatives to traditional meat pates.
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