Wild Cranberry and Roasted Garlic Veggie Pate

Name: Wild Cranberry and Roasted Garlic Veggie Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sunflower seeds; 1 cup vegetable broth; 2 roasted garlic heads, squeezed; 1 small potato, grated; 1 small carrot, grated; 1 small beet, grated; ½ cup nutritional yeast; ½ cup whole wheat flour; ½ cup olive oil; ½ cup dried sweetened cranberries; 1 teaspoon summer savory; 1 teaspoon thyme; 2 tablespoons lime juice; salt and pepper

Servings: persons

1 cup sunflower seeds
1 cup vegetable broth
2 roasted garlic heads, squeezed
1 small potato, grated
1 small carrot, grated
1 small beet, grated
½ cup nutritional yeast
½ cup whole wheat flour
½ cup olive oil
½ cup dried sweetened cranberries
1 teaspoon summer savory
1 teaspoon thyme
2 tablespoons lime juice
salt and pepper

1
Preheat oven to 350F.
2
Grease a medium sized loaf pan.
3
Put the sunflower seeds, the vegetable broth and the garlic in a food processor.
4
Process until creamy.
5
Mix all the ingredients in a bowl, including the garlic sunflower cream.
6
Put the mixture in the loaf pan.
7
Bake for an hour.
8
Serve cold.
9
How to roast garlic : Preheat oven to 350F Slice the cap of two garlic bulbs.
10
Put them on a pie plate and splash them with lots of olive oil.
11
Roast for 45 minutes.
12
Squeeze the flesh out and use in any recipe.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sunflower seeds, 1 cup vegetable broth, 2 roasted garlic heads, squeezed, 1 small potato, grated, and more.

Yes, Wild Cranberry and Roasted Garlic Veggie Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!