Comments on: Vegetable Pate

By: Annie

Annie — Mon, 13 Sep 2021 23:20:11 +0000

Who knew A few roasted veggies and a dash of a few pantry staples could be turned into something so delicious! I was skeptical that we’d be able to eat the whole amount (I try to not freeze too many things or my freezer would be overflowing) but after a day it’s nearly gone! Excellent recipe!! Thank you:)

By: Lynne

Lynne — Mon, 28 Jun 2021 18:06:38 +0000

This recipe has become such a favourite of ours that I now make it in GIANT quantities. I use a kilogram of cauliflower (instead of potatoes) and a kilogram of carrots, plus four times all the other ingredients. I have to put it into the food processor in batches and then mix it all together in a huge bowl. It makes 10-12 small storage containers (12 ounces each) of paté that I keep in the freezer. It is very handy to always have some available when I need a quick appetizer when we have guests (vegan or not). This recipe is extremely versatile and I have made it with a variety of vegetables, but settled on cauliflower in order to get my cruciferous vegetables. THANK YOU for yet another recipe that is a staple in my kitchen.

By: A Virtual Vegan

A Virtual Vegan — Thu, 22 Apr 2021 16:36:53 +0000

In reply to Anita. You could use any raw nuts. Cashews or almonds would be great. Pumpkin seeds would work too. Just use the same amount. I hope your friend enjoys it!

By: A Virtual Vegan

A Virtual Vegan — Thu, 22 Apr 2021 16:34:29 +0000

You could. Just use the same amount.

By: Anita

Anita — Thu, 22 Apr 2021 05:21:13 +0000

Hi I would love to make this for a friend who is alergic to sunflower seeds can I use nuts instead and what nut almonds or cashews and how much do i use .
Thanks for a lovely recipe

By: Adriana

Adriana — Sat, 20 Feb 2021 10:01:33 +0000

In reply to A Virtual Vegan. Thanks for the advice. I tried to crush the chia into powder with no success, I threw around a tablespoon of whole chia into the mix and it turned out fine. Unsure if it’s the same texture as the recipe (likely isn’t), but I could spread it on bread and it was DELICIOUS so I have no complaints. Thanks for the recipe!!

By: A Virtual Vegan

A Virtual Vegan — Thu, 18 Feb 2021 20:09:10 +0000

In reply to Adriana. I haven't tried it so don't know for sure how it would turn out. I think it would be ok as long as you grind them up to a very fine powder first. Don't leave them whole as the texture will be awful. I would start off with the same amount. That might need adjusting to firm it up more or make it less firm, but you won't know until you try it the first time. Hope that helps!

By: Adriana

Adriana — Thu, 18 Feb 2021 13:09:09 +0000

Hello, I really want to try this out so much but can’t access flax seeds atm. I have plenty of chia seeds, can I substitute flax for chia? And if so, what quantity would you recommend? Thanks

By: A Virtual Vegan

A Virtual Vegan — Thu, 12 Nov 2020 20:11:58 +0000

In reply to Lynne Wright. Thank you Lynne. I'm really pleased you're enjoying it so much and thank you for taking the time to leave a rating/review. It's much appreciated!

By: Lynne Wright

Lynne Wright — Thu, 12 Nov 2020 03:21:19 +0000

Thanks, Mel, for another fabulous recipe. This is one of our new favourites for munching. We often have some on crackers while we're preparing dinner. It is an extremely versatile recipe and I have made it with leftover yams (to replace the potatoes and carrots), more or less nuts or seeds (depending on how much and what vegetables I have as leftovers), and added some liquid smoke or soy sauce. I don't think it's ever been the same and we've always loved it. It's become a little addictive for us. I don't have to worry about how long it will keep in the fridge or if it freezes, because it never lasts that long. It's filled with healthy ingredients so we enjoy it guilt-free.