I’ve been making versions of this fabulous veggie paté recipe for years. It was one of the first five recipes converted for the TM31 when Thermomix landed in my kitchen in 2009. Ever since that day I’ve wanted to share the veggie paté with readers of this blog but the problem was… I tend to get carried away and make it differently every time!
Sure, the basics remain constant: yam and sunflower seeds, nutritional yeast, soy sauce, lemon and thyme. But I do love to play with my food so there was always the addition of a little something else… or quantities that varied according to what the pantry offered that day etc. Whimsy and inconsistency do not make for good recipe blogging!
To offer a recipe on this blog means it needs to test out repeatedly with identical fool-proof results. Yet for some of us, it’s hard to refrain from improvisation. I would follow my own recipe twice, then deviate. And a few more months would pass, again without posting it to the blog. Years went by. The stack of scribbled veggie paté recipe notes in my “to do” pile was at risk of overflowing. I had to be firm with myself the last few times I made it; sticking to this final version made for several friends who all implored me to “stop testing and get posting!”
So here now is my fave veggie paté recipe!
Like the reliable little black dress of the party scene, this veggie paté stands up to any occasion. Dress it up on a silver platter, or wrap a wedge in paper for tucking into the corner of a picnic basket. Serve it neatly with fancy crackers or smushed on fistfulls of torn baguette. To feel extra virtuous, simply lay a strip of this veggie paté on a lettuce leaf and roll it up. (If using GF oats and tamari, the recipe is gluten free too!) Garnish with coarse salt, ground pepper, fresh herbs, or paprika. It keeps well in the fridge and is a flavorful filler that works for breakfast, lunch, or dinner. With mayonnaise and cucumber slices at tea? Or with ketchup and cheese on a sandwich bun? You decide.
- 20g (.7 oz) garlic, peeled
- 1 stalk celery, quartered
- 330g (11.6 oz) yam (substitute sweet potato if needed), in bite-size chunks
- 200g (7 oz) onion, quartered
- 150g (5.3 oz) raw sunflower seeds
- 50g (1.8 oz) oats
- 25g (.9 oz) olive oil
- 1 dry Thai chili pepper (Bird's Eye chili)
- ½ tsp. powdered thyme
- ½ lemon, seeded and peeled (if your lemons are very small, use a whole lemon)
- 2 Tbsp soy sauce (or GF tamari)
- 50g (1.8 oz) water
- 15g (.5 oz) nutritional yeast flakes (see recipe notes below)
- 15g (.5 oz) corn meal plus extra for sprinkling
- Preheat oven to 175ºC (350º F/ Gas Mark 4). Prepare two shallow cake tins with baking parchment, and sprinkle lightly with cornmeal.
- Place garlic into mixing bowl and chop 5 sec/speed 6.
- Add celery, yam, onion, sunflower seeds, oats, oil, chili pepper, thyme and lemon. Chop while gradually increasing speed to 10 sec/speed 8. Scrape down sides of bowl with a spatula and check to make sure no large chunks remain. (If large chunks, pulse on reverse and then mix again.)
- Add soy sauce, water, nutritional yeast and corn meal. Mix 6 seconds/speed 6.
- Spread the mix into bread pans or a cake tins lined with parchment. Sprinkle top with additional cornmeal and/or sunflower seeds if desired. (Pate cooks best if spread to a shallow depth of about 4 cm or 1.5 in. max) Bake for 60 minutes (shorter time if you use a shallower cake pans). Watch closely after about 50 minutes in case edges begin to burn.
- Place pan on a wire rack to cool. Remove from pans when fully cooled. Serve on crackers or toast. Use as sandwich filling or in salad wraps. Tastes great with mayonnaise or ketchup.
about nutritional yeast flakes: don't confuse with baking yeast! If not available at the grocery store where you live, check for nutritional yeast flakes at the local health food store. Do not substitute -- this ingredient is essential to the recipe.