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A delicious veg*n pate made in B.C. comes from Hornby Island Pate Co. This is my version, inspired by their Herb variety. It's super easy to make, very similar to this version from the book ExtraVeganZa: Pumpkin Seed & Yam Pater. You more or less throw everything into the food processor, blend until smooth and then bake. Delicious in sandwiches or served with crackers. You can bake this in a loaf tin, or something slightly larger such as an 8x8 square which would make it easy to cut into squares and freeze.
- 1 cup sunflower seeds, raw unsalted
- 2 yukon gold potatoes, peeled and roughly chopped (medium sized)
- 1⁄4 cup spelt flour
- 2 tablespoons canola oil (or other neutral oil)
- 3 tablespoons nutritional yeast
- 1⁄2 onion, roughly chopped
- 1 lemon, juice of
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon sea salt
- 3 cloves garlic, smashed
- freshly ground black pepper
- dried basil
- sesame seeds
- Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom.
- Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste.
- Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds.
- Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.