Creamy Sweet Potato Veggie Pate
Creamy Sweet Potato Veggie Pate
Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 8
An easy to make, gluten-free creamy veggie pâté you can use as a spread or as a sandwich stuffer.
Ingredients
- 1 large sweet potato
- 1 potato
- 2 carrots
- 2 cloves garlic
- 1 small yellow onion
- ⅓ cup nutritional yeast
- 1 cup PRANA organic shelled sunflower seeds
- ½ cup PRANA organic pumpkin seeds
- 2 tbsp soy sauce
- 3 tbsp Dijon mustard
- ⅓ cup vegetable oil
- 2 tbsp lemon juice
- 1 tbsp PRANA organic fair trade ground turmeric
- PRANA unrefined Algarve sea salt, to taste
- PRANA organic fair trade whole black pepper, to taste
Preparation
- Preheat the oven to 350ºF (180ºC) and line a rimmed baking dish with parchment paper.
- Peel and cut into pieces the potatoes and carrots. Chop the onion and garlic into large pieces.
- Using a food processor fitted with the shredder, add all of the above ingredients.
- With the food processor still activated, add the nutritional yeast, pumpkin seeds, soy sauce, mustard, lemon juice and turmeric until well combined.
- Drizzle the oil in and continue mixing until it reaches the consistency of a textured paste.
- Season with salt and pepper to taste.
- Spread the mixture in the prepared baking dish. Bake in preheated oven for 40 minutes.
- Remove from oven and let cool completely.
- Store in an airtight container in the refrigerator or freezer.
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