Sunflower Seed Pate

This Sunflower Seed and Roasted Vegetable Pâté is a savoury, wholesome spread that combines the rich, nutty flavour of sunflower seeds with the sweet depth of roasted vegetables. Made from simple, wholesome ingredients, it’s full of flavour and rich in healthy fats and protein. The nutty, slightly earthy taste of the sunflower seeds blends beautifully with the tang of lemon and the subtle kick of garlic, creating a spread that’s both satisfying and nutritious. This vegan alternative to traditional pâté is perfect for crackers, sandwiches or veggie dipping.

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

Sunflower Seeds 180g

Spanish Extra Virgin Olive Oil 5 Litres (La Espanola)

75ml olive oil

Engevita Yeast Flakes with B12 500g (Sussex Wholefoods)

2 tbsp Nutritional Yeast

Organic Lemon Juice 200ml (Biona)

1 tbsp Lemon Juice

Organic Dijon Mustard 200g (Biona)

1 tsp Dijon mustard (optional)

Organic Smoked Paprika 100g (Sussex Wholefoods)

0.5 tsp Smoked Paprika

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt - to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper - to taste

Other Ingredients

1 medium carrot
1 tomato
2 garlic cloves
Water (as needed to adjust consistency)

Method

Preheat the oven to 200°C.
Cut your carrots into thin slices, chop your tomato in half.
Place carrots, tomatoes and garlic cloves (peel on) on a baking try. Sprinkle with a little of olive oil and roast for 25-30 minutes, or until they’re soft, lightly browned, and caramelised. Leave to cool.
Toast the sunflower seeds on a dry pan over medium heat for about 5 minutes, stirring frequently, until they are golden brown and fragrant.
Combine the toasted sunflower seeds, roasted carrots, tomatoes, garlic, nutritional yeast, lemon juice, smoked paprika (if using), salt, mustard and pepper in a blender or food processor.Blend until smooth, scraping down the sides as needed. If the pâté is too thick, add water 1 tablespoon at a time until you reach your desired consistency.
Transfer to a bowl and refrigerate for at least 30 minutes before serving with crackers, toast, or vegetable sticks.