Savoury Veggie Pate Recipes

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VEGGIE PATE



Veggie Pate image

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Provided by Paula

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 16

Number Of Ingredients 18

1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
  • Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 7.8 g, Fat 7.1 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 80.4 mg, Sugar 0.7 g

VEGETARIAN PATE



Vegetarian Pate image

This savory vegetarian pate can be eaten on crackers, bread, or baby carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 11

5 large eggs
1/4 pound string beans, ends trimmed and cut into 1-inch pieces
1 tablespoon unsalted butter
1 red onion, cut into 1/4-inch dice (1 cup)
3/4 cup toasted walnuts
1 tablespoon soy sauce
2 tablespoons mayonnaise
1 tablespoon olive oil
2 tablespoons finely chopped chives
Coarse salt and freshly ground pepper
Bread or crackers, for serving

Steps:

  • Fill a large bowl with ice and water; set aside. Place eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer eggs to ice bath to stop cooking. When eggs are cool, peel under cold running water, cut into quarters, and set aside. Let cooking water return to a boil; blanch string beans for 2 to 3 minutes. Transfer to ice bath to stop the cooking.
  • Melt butter in a medium saute pan over medium heat. Add onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.
  • Combine eggs, beans, walnuts, soy sauce, mayonnaise, and oil in bowl of a food processor. Pulse until finely chopped but not pureed. Stir in sauteed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

TASTY VEGGIE PATTIES



Tasty Veggie Patties image

Here's a delightful entree with a healthy dose of vegetables. "I like making these savory patties for a quick dinner," notes Rosie Hostetler of Sumter, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup shredded yellow summer squash
1/2 cup grated peeled potato
1/4 cup shredded carrot
3 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons beaten egg
1 tablespoon finely chopped onion
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

  • In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

VEGGIE PATE



Veggie Pate image

This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

Provided by Geema

Categories     Spreads

Time 1h20m

Yield 2 cups

Number Of Ingredients 18

1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, peeled and chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustard

Steps:

  • Preheat oven to 350 F.
  • Lightly grease an 8x8 inch baking dish.
  • In a food processor, blend all the ingredients until they are almost smooth.
  • Transfer mixture to the baking dish.
  • Bake for 1 hour, or until lightly browned.

Nutrition Facts : Calories 1272.3, Fat 93.6, SaturatedFat 8.1, Sodium 662.5, Carbohydrate 84.9, Fiber 26.5, Sugar 7.7, Protein 42.5

SAVOURY VEGGIE PATE



Savoury Veggie Pate image

Make and share this Savoury Veggie Pate recipe from Food.com.

Provided by Millereg

Categories     Spreads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup ground pecans
1 (8 ounce) can baby peas
3 hard-boiled eggs, chopped
1 large onion, chopped
1 tablespoon canola oil
1 tablespoon unsalted margarine or 1 tablespoon unsalted butter
2 cloves garlic, pressed
1 tablespoon water

Steps:

  • Sauté onion in margarine until pale and translucent.
  • Drain and rinse peas.
  • Place hard-boiled eggs, ground pecans, sautéed onion, pressed garlic, water, and salt and pepper to taste in processor.
  • Process until desired consistency.

Nutrition Facts : Calories 183.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 79.5, Sodium 25.4, Carbohydrate 8.3, Fiber 3, Sugar 3.2, Protein 5.4

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