Tomato Sunflower Seed Pâté (Vegan)
Tomato sunflower seed pâté - this easy vegan spread is made with blended sundried tomatoes and sunflower seeds. It is rich, tangy and utterly delicious. Serve with crusty bread, crackers or vegetable sticks, or use it in sandwiches.
Servings 8 people
Ingredients
- 125 g (scant 1 cup) sunflower seeds
- 70 g (about 12) dry sun dried tomatoes (not oil packed)
- 3 Tablespoons tomato puree (paste)
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon nutritional yeast
- 1 teaspoon mixed dried herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- a good grinding of black pepper
- 6 Tablespoons water
Instructions
- Place the sunflower seeds and sun dried tomatoes in a heat proof bowl. Cover with plenty of boiling water and set aside to soak for half an hour.
- Drain the seeds and tomatoes really well in a sieve then place them in a blender along with the tomato puree, olive oil, lemon juice, nutritional yeast, dried herbs, garlic powder, onion powder, maple syrup, salt, water and a good grinding of black pepper.
- Blend until smooth, scraping down the sides of the blender as necessary.
- Scrape into a container, cover and keep refrigerated for up to 5 days.
Notes
- If your blender has a tamper tool I suggest using it.
- Don't try and reduce the recipe, the blender will most likely struggle to make a smaller quantity.
- Some separation may occur as the pâté sits; just give it a stir before serving.