Veggie Pate
Elevate your appetizer game with this rich and flavorful Veggie Pâté, a plant-based spread that's as versatile as it is nourishing. Packed with sautéed carrots, zucchini, and red onion, blended with toasted sunflower seeds and walnuts, this recipe delivers a creamy, nutty texture that's brimming with subtle smoky and herbal notes from smoked paprika and thyme. The addition of soy sauce and fresh lemon juice infuses depth and brightness, making every bite a savory delight. Ready in just 35 minutes, this easy-to-make pâté is perfect for vegan charcuterie boards, a wholesome snack, or a party appetizer served with crackers, veggie sticks, or crusty bread. Healthy, easy to prepare, and utterly satisfying, this Veggie Pâté will be the star of your next gathering!
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Recipe Information
Ingredients
- 1 medium carrot
- 1 medium zucchini
- 0.5 medium red onion
- 2 cloves garlic cloves
- 100 grams raw sunflower seeds
- 50 grams walnuts
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Peel the carrot and chop it into small chunks. Chop the zucchini and red onion into similarly sized chunks. Peel the garlic cloves.
Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Add the carrot, zucchini, red onion, and garlic to the skillet. Sauté the vegetables for 8-10 minutes or until softened and slightly caramelized.
While the vegetables are cooking, toast the sunflower seeds and walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden and aromatic. Remove from heat and let cool.
In a food processor, combine the sautéed vegetables, toasted sunflower seeds, walnuts, soy sauce, lemon juice, dried thyme, smoked paprika, ground black pepper, and salt.
Process the mixture for 1-2 minutes, occasionally scraping down the sides of the processor bowl, until smooth. Drizzle in the remaining 1 tablespoon of olive oil while processing to achieve a creamy texture.
Taste the pate and adjust seasoning if needed. You can add a bit more salt, pepper, or lemon juice according to your preference.
Transfer the veggie pate to a serving dish or airtight container. If not serving immediately, chill in the refrigerator for at least 1 hour to let the flavors meld together.
Serve the pate cold or at room temperature with crackers, fresh vegetables, or crusty bread.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
