Wild Cranberry and Roasted Garlic Veggie Pâté
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 1 cup sunflower seeds
- 1 cup vegetable broth
- 2 roasted garlic heads, squeezed
- 1 small potato, grated
- 1 small carrot, grated
- 1 small beet, grated
- 1⁄2 cup nutritional yeast
- 1⁄2 cup whole wheat flour
- 1⁄2 cup olive oil
- 1⁄2 cup dried sweetened cranberries
- 1 teaspoon summer savory
- 1 teaspoon thyme
- 2 tablespoons lime juice
- salt and pepper
directions
- Preheat oven to 350°F.
- Grease a medium sized loaf pan.
- Put the sunflower seeds, the vegetable broth and the garlic in a food processor. Process until creamy.
- Mix all the ingredients in a bowl, including the garlic sunflower cream.
- Put the mixture in the loaf pan.
- Bake for an hour.
- Serve cold.
- How to roast garlic : Preheat oven to 350°F Slice the cap of two garlic bulbs. Put them on a pie plate and splash them with lots of olive oil. Roast for 45 minutes. Squeeze the flesh out and use in any recipe.
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RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.