Colors of Fall Gluten Free Veggie Pate

Colors of Fall Gluten Free Veggie Pate

Colors of Fall Gluten Free Veggie Pate

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 10 people
This quick and easy veggie-pate recipe is gluten-free and vegan. Delicious but also nutritious - the pumpkin seeds used in your recipes provide the body with vitamins A, E, F and group B. Very high in protein, iron and zinc as well, they are ideal in helping to prevent anemia and to boost the immune system through out this seasonal changes.

Ingredients

  • 1 tbsp nutritional yeast
  • ½ sweet potato
  • ½ cup Brazil nuts
  • ¾ cup pumpkin seeds
  • 2 medium carrots
  • 2 cloves garlic 
  • 1 medium beet, peeled
  • ¼ tbsp fresh ginger, grated
  • 3 tbsp coconut oil, plus some for greasing
  • 5 tbsp flour of your choice
  • Sea salt, to taste
  • Ground pepper, to taste
  • Ground cumin, to taste
  • 1 tsp sesame seeds, lightly toasted

Preparation

  1. Using a food processor, mix all ingredients except flour and spices until it reaches a paste-like texture.
  2. Add flour and spices, and continue mixing until well blended. At this point, you may use the preparation as a raw spread.
  3. If you would prefer a cooked version, preheat oven to 350°F (180°C). Grease an 8" square oven-safe dish with a bit of coconut oil.
  4. Transfer mixture to dish and spread evenly.
  5. Bake on the middle rack of the preheated oven for 30 minutes. Let cool and serve.
  6. The veggie pâté will keep for 2 weeks in an airtight container in the refrigerator.
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