Voracious Vegan Pâté

 Make in advance so you can chill thoroughly before serving.

 1 cup onion, diced

 5 mushrooms, diced

4 cloves garlic, diced

Splash of olive oil

1 cup raw sunflower seeds, ground

½ cup flour

½ cup nutritional yeast

2 tsp dried basil

1 tsp salt

1 tsp dried thyme

½ tsp dried sage

¼ cup kelp powder or dried seaweed

1 ½ cups water

3 Tbsp soy sauce

1 cup potatoes, grated

1/3 cup olive oil

¼ tsp black pepper

1 small carrot, grated

 Preheat oven to 350F.  In a medium saucepan, sauté the onions, mushrooms and garlic in oil on medium high heat until tender.  Meanwhile, in a large bowl, combine the ground sunflower seeds (you can grind them in a blender), flour, yeast, basil, salt, pepper, thyme, sage, and kelp.  Add the water, soy sauce, potatoes, and oil and stir together.  Stir in the sautéed vegetables and grated carrot and mix well.  Spoon mixture into a lightly oiled 9” pie plate.  Bake for 45 minutes or until centre is set and browned.  Chill thoroughly before serving.  Makes 6-8 servings as a side dish.

 

From “How It All Vegan”