Contributed by Lisa (from "How It All Vegan"

Although not aesthetically attractive, I have made this pate for several different occasions, and it is always popular! Be prepared to have the recipe handy to give out, as you're sure to receive requests!

This is also a relatively forgiving recipe. For example, I recently made it in quadruple proportions, substituting hazelnuts for half of the sunflower seeds, cooked celeriac for the mushrooms, and leeks for half the onions, and it turned out just as well as always! You can also be quite inventive with the seasonings, if you do not like the combination presented here.

Enjoy!

Ingredients

1 cup onions, diced
5 mushrooms, diced
4 cloves garlic, diced
splash olive oil
1 cup raw sunflower seeds, ground
1/2 cup flour
1/2 cup nutritional yeast (you can buy flaked nutritional yeast in bulk at Nature's Fare or Springfield Bulk Foods)
2 tsp basil
1 tsp salt
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp kelp powder (optional)
1 1/2 cups water
3 Tbsp Braggs OR soy sauce
1 cup potatoes, grated
1/2 cup olive oil
1 habinero pepper, seeded and minced (optional)

Instructions

Preheat oven to 350 F. In a medium saucepan, saute the onions, mushrooms, and garlic in olive oil on medium-high heat until tender. Meanwhile, in a large bowl, combine the ground sunflower seeds (you can grind them in a blender or a food processor), flour, yeast, basil, salt, thyme, sage, and kelp powder (opt). Add the water, Braggs, potatoes, and oil, and stir together. Stir in the sauteed vegetables and optional pepper, and mix well. Spoon mixture into a lightly oiled 9" pie plate. Bake for 45 minutes or until centre is set and browned. Chill thoroughly before serving. Makes 4-6 servings.

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