Country Style Veggie Pâté (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Country Style Veggie Pâté (Vegan, Gluten-Free, Nut-Free, Soy-Free) takes about 1 hour and 30 minutes from beginning to end. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 55 cents per serving. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 179 calories. It is brought to you by Go Dairy Free. A couple people made this recipe, and 23 would say it hit the spot. If you have sunflower seeds, nutmeg, chickpea flour, and a few other ingredients on hand, you can make it. It works well as a side dish. With a spoonacular score of 91%, this dish is outstanding. If you like this recipe, you might also like recipes such as Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Thyme Roasted Sweet Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
½ cup dry buckwheat groats (kasha)
1 large zucchini, trimmed and grated (you can leave the skin on)
3 Tbsp soy or chickpea flour
1 tsp dried parsley
1 tsp dried rosemary
1 tsp dried tarragon
1 Tbsp extra virgin olive oil, preferably organic
2 cloves garlic, sliced
2 Tbsp finely ground flax seeds
pinch nutmeg
2 medium onions, chopped
salt and pepper, to taste
¾ cup lightly toasted sunflower seeds
1-1/4 cups peeled and cubed roasted sweet potato
1-1/4 cups vegetable broth or stock
Equipment:
pot
food processor
bowl
frying pan
Cooking instruction summary:
Bring the broth to a boil in a small pot.Add the buckwheat, lower heat to simmer, and cover.Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.Meanwhile, heat the oil in a frypan and add the onion and garlic.Sauté until the onion is golden and the garlic has begun to brown.Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid.Turn off heat.In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal.Add the onion-vegetable mixture and process until almost smooth.Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer).Stir in the ½ cup buckwheat by hand, but do not process again.Season with salt and pepper.Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned.Allow to cool for 10-15 minutes before slicing.
Step by step:
1. Bring the broth to a boil in a small pot.
2. Add the buckwheat, lower heat to simmer, and cover.Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.Meanwhile, heat the oil in a frypan and add the onion and garlic.Sauté until the onion is golden and the garlic has begun to brown.
3. Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid.Turn off heat.In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal.
4. Add the onion-vegetable mixture and process until almost smooth.
5. Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer).Stir in the ½ cup buckwheat by hand, but do not process again.Season with salt and pepper.Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned.Allow to cool for 10-15 minutes before slicing.
Nutrition Information:
covered percent of daily need
