Veggie pâté

1 cup Cuisine Soleil yellow pea flour

1/2 cup Cuisine Soleil buckwheat flour

2 medium parsnips, grated

2 medium carrots, grated

1 medium zucchini, grated

1 medium onion, minced

3 garlic cloves, minced

1/4 cup (60 mL) olive oil

2 tbsp. nutritional yeast (optional but recommended for a cheesier taste)

2 12tbsp. tamari (or soy sauce)

1 tbsp. lemon juice

1 tbsp. ground flaxseed (or chia)

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. smoked paprika

Salt and pepper to taste

1/2 cup (125 mL) water or vegetable broth

1. Preheat the oven to 180°C (350°F) and line a loaf pan with baking paper.

2. In a large skillet, sauté the onion and garlic in olive oil for 3 to 4 minutes until translucent.

3. Add the grated vegetables (parsnips, carrots, zucchini) and cook for 5 minutes to soften them slightly. Season with salt and pepper.

4. In a large bowl, mix the yellow pea and buckwheat flours with the spices, nutritional yeast and ground flaxseed.

5. Stir in the cooked vegetable mixture and add the tamari, lemon juice and water or stock. Mix well to obtain a homogeneous dough.

6. Pour this mixture into the mould and press down well.

7. Bake for 40 to 45 minutes or until the top is golden brown and the pâté is firm to the touch.

8. Let cool before removing from the mould and cutting into slices.

 

Serve it cold or warm, accompanied by mustard, pickles or a green salad.

Great in a country sandwich or tortilla wrap.

Also perfect in a meal pancake.

This veggie pâté can be kept for 4 to 5 days in the refrigerator and freezes very well.