So last night I made eleven different sunflower patés in an effort to find the perfect combination of flavours. I can’t divulge yet which ones are the best – actually, I haven’t tried them all – but what I can do is give you the base recipe. This will give you a basic, delicious, creamy sunflower paté that’s perfect on crackers or sandwiches, and to which you can add any flavouring you like.
You will need a food processor or blender for this recipe!
Sunflower Pate Ingredients
1 small or 1/2 large onion, diced
1 stick celery, chopped
1 large or 2 small carrots, diced or grated
1 medium-sized potato, cubed
2 – 5 cloves garlic, to taste; use more if you roast it beforehand
1.5 tbsp olive oil
1 cup sunflower seeds, unsalted
1 tbsp soya sauce (or 2 tbsp Braggs)
1/4 cup nutritional yeast (optional)
1 cup vegetable stock (or one cube veg bouillon & 1 cup water)
Salt and pepper, to taste
Spices – marjoram, thyme, rosemary, bay
Preheat oven to 350F. Combine all ingredients in a food processor and blend until nearly creamy. If your food processor is crappy like mine, you might want to soften your onion, carrot, and celery in a frying pan with a touch of oil or water first, and you could boil your potatoes for a couple of minutes.
Pour your sunflower mixture into a loaf pan and cook 40 – 60 minutes, or into muffin tins and cook 40 minutes. You’ll know your paté is ready when you shake the pan and the mixture doesn’t jiggle. If you overcook it a bit, no problem; you’ll just have a delicious crust on your paté.
Important: if you get salted sunflower seeds, omit soya sauce and salt, and probably nutritional yeast too. I recommend using unsalted sunflower seeds so you can control the flavour more.
– Roasted red pepper and roasted garlic (blend these in)
– Yam (blend this in)
– Mushrooms (diced & softened in a pan, and added after the blending stage)