Ingredients Jump to Instructions ↓

  1. 1 cup ground sunflower seeds

  2. 1/2 cup cornmeal

  3. 1/2 cup nutritional yeast

  4. 3 teaspoons parsley

  5. 1-1/2 teaspoons basil

  6. 1 teaspoon thyme

  7. 3/4 teaspoon sea salt

  8. 1/2 teaspoon sage

  9. 1/4 teaspoon sea kelp

  10. 1 cup potato, finely grated

  11. 1-1/3 cups water

  12. 1/4 cup sunflower oil

  13. 2 Tablespoons tamari

  14. 3 teaspoons prepared horseradish

Instructions Jump to Ingredients ↑

  1. Mix ground sunflower seeds, cornmeal, yeast , parsley, basil , thyme , sea salt , sage , and sea kelp together in a bowl.

  2. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing.

  3. Add water, sunflower oil, tamari, and horseradish , stirring in the potato last. Mix well.

  4. Preheat the oven to 375 degrees F. Generously oil a 9-inch glass pie plate and scoop in the pate mixture. Put in the oven and immediately turn the heat down to 350 degrees F. Bake 35 to 45 minutes until well browned.

  5. Let the pate cool 1 to 2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature.

  6. Enjoy the pate as an appetizer , snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges.

  7. Yield: about 6 servings Recipe Source: Vegan Delights: Gourmet Vegetarian Specialities by Jeanne Marie Martin (Harbour Publishing)

  8. Reprinted with permission.


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