Vegetarian pate

    2 hours 10 min

    This is a cooked pate made with veggies and seeds. It's filling and great to make when you're expecting some vegetarian guests. It's up to you if you want to change the herbs for spices, such as curry or chilli powder.

    79 people made this

    Serves: 16 

    • 145g sunflower seeds
    • 60g wholemeal flour
    • 4 tablespoons Vegemite
    • pinch salt
    • 120ml vegetable oil
    • 30ml lemon juice
    • 1 potato, peeled and chopped
    • 1 large carrot, peeled and sliced
    • 1 onion, chopped
    • 1 stick celery, chopped
    • 1 clove garlic, peeled
    • 355ml water
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dry mustard

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 degrees C / gas mark 4. Lightly grease an baking dish.
    2. Blend all the ingredients together in a food processor until almost smooth.
    3. Spoon the mixture into the baking dish and cook for one hour, or until bubbly and lightly brown.
    4. Cool before serving with toast or crackers.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    It was great once i'd finished. there is too much water in the recipe. Great pate in the end but please half the water and add water until you get the right consistency. i.e. like porridge .... Check/compare the water content. Great taste and texture in the end. I was able to cut it and freeze. Great from frozen. Oh... I added a few chilli flakes and extra herbs and sunflower seeds. I'll Try currying it next time.  -  19 Jun 2014


    Seriously nice! I used half the amount of water, as suggested by others, and used 4 teaspoons of Marmite instead of 4 tablespoons of Vegemite.  -  15 Sep 2017


    This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially since I used peanuts. Other then that I followed the recipe pretty close and found that it actually makes 4 cups (before being cooked) so I divided it into four different containers, baked one and froze the other three. After baking let it cool to room temp and it can be shaped into a ball or log for a nice presentation, sprinkle top with dried parsley and paprika too. Next time I will add some cayenne pepper for a little extra zip. Thanks for the recipe!  -  16 Jan 2003  (Review from Allrecipes US | Canada)