New Years’ Veggie Paté Recipe

New Years' Veggie Pate

  • Makes: 12 Servings
  • Ready In: 1 hr 10 mins
  • Prep Time: 10-15 mins
  • Cook Time: 60 mins

This recipe could be a great addition to a New Year’s appetizer spread or a healthy way to start the new year on any ole’ day.

    Nutritional Information (per serving)

  • Calories: 219
  • Fat: 15g
  • Protein: 7g
  • Sodium: 154mg
  • Carbohydrates: 14g
  • Fiber: 5g
  • Sugar: 2g

Ingredients:

  1. 1 cup raw walnuts
    1 1/4 cup cooked mung beans
    1 large carrot
    1 medium red onion
    1 celery stalk
    1/2 cup chickpea flour
    1/2 cup nutritional yeast flakes
    1/2 tsp sea salt
    1/2 cup extra virgin olive oil
    2 tbsp lemon juice
    1 1/2 cups filtered water
    1 tsp basil
    1 tsp oregano
    1 tsp italian seasoning
    1/2 tsp fresh cracked black pepper
    3/4 tsp mustard seed

Directions:

    1. Preheat oven to 350 degrees.
    2. In a food processor, grind walnuts into a coarse meal.
    3. Set aside in a small bowl.
    4. Chop onion, celery and carrot in food processor.
    5. Add beans and process until thoroughly combined.
    6. Add remaining ingredients (including walnuts), and pulse until well-combined.
    7. Spread mixture into an 8x8 lightly oiled glass pan.
    8. Bake for 1 hour.
    9. Cool paté to room temp and then refrigerate overnight or 4 hours.
    10.  At this point, you will be able to cut it into squares and remove it from the pan with a spatula. You can probably flip the whole thing out of the pan (I think that is what Keith did), but I can't vouch for that yet.
    11. Serve with cut up veggies, crackers or as Keith suggests - spread as a sandwich filler. I created individual bite sized appetizers above with a little scoop of paté on a carrot round. Great creative and enjoy!

Molly Chester

Molly is a health supportive Private Chef & Chef Instructor in Los Angeles, CA. She also stars in the culinary series Farm to Table and authors Organic Spark, a healthy food blog.

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