Sunflower seed veggie pâté Recipe Gluten-free, dairy-free (casein-free) and vegan .

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ORGANIC INGREDIENTS

• 15 ml (1 tbsp) olive oil
• 1 small red onion, finely minced
• 1 garlic clove, crushed or sliced
• 555 g (2 1/3 cups) water
• 140 g (1 cup) sunflower seeds, roughly ground in coffee grinder
• 100 g (1 cup) sweet potato, peeled and grated
• 100 g (1/2 cup) red lentils
• 30 ml (2 tbsp) organic gluten-free tamari
• 30 ml (2 tbsp) flaked nutritional yeast
• 2,5 ml (1/2 tsp) ground cinnamon
• 2,5 ml (1/2 tsp) dried marjoram
• 1 ml (1/4 tsp) dried thyme
• 0,5 ml (1/8 tsp) ground cloves
• 1 ml (1/4 tsp) salt
• Pepper, to taste

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PREPARATION

1. In a large pan, cook the onion and garlic in oil on medium heat for 3 to 5 minutes.
2. Add the rest of the ingredients and mix well. Bring to a boil, cover, and simmer on low heat for 10 minutes. Stir frequently.
3. Remove the lid and continue cooking for 30 minutes, still frequently stirring to keep the contents from sticking to the bottom of the pan.
4. Cool the mixture at room temperature, then refrigerate in an airtight container.