Wednesday, May 16, 2012

Sattvic Veggie Pâté

Sattvic Pate

The last time I made veggie pâté, I ended up with a very tasty final product, but a ridiculous mess in the kitchen; sauté pan, cutting board, blender, sauce pan, loaf pan.  It was a lot of work for one little loaf, and it was also, for you yoga nerds out there, rather tamasic, being loaded with mushrooms, garlic, and onions.  The idea behind this pâté was to make something a little lighter, brighter, more nutritious, with a good deal of protein, not too much fat, and not too much cooking.  In essence, I wanted to make a sattvic pâté.  

Feel free to make substitutions to suit your taste or your pantry.  The one specialty item involved is agar agar, a brilliant vegan gelatin substitute that holds the loaf together.  It's pretty easy to come by, especially in health food or asian markets.  Quinoa would work well in place of the millet, but millet IS a great protein source, and is about a third of the price of quinoa.  Just sayin.  Quinoa, lentil, or mung sprouts would be nice substitutions as well.  So many possibilities!  You'll find this is especially quick to make if you have a cup of the cooked grain you're going to use on hand.

2 medium carrots - washed and diced
2 medium beets - peeled and diced
1/4 to 1/2 cup curly parsley or kale
1/2 cup walnuts
2 T fresh herbs of choice - I used oregano and rosemary
1 cup cooked millet
2 T nutritional yeast
1 T good quality mustard
1 T tamari or braggs amino acids (optional)
2 to 4 T ground flax seed (optional)
2 tsp agar agar
1.5 cups water
salt and fresh cracked pepper to taste

  • Whizz together the veggies, parsley, herbs, and walnuts in a food processor until medium/finely ground and relatively consistent.
  • In a small sauce pan, bring the water to a boil and whisk in the agar agar.  Reduce heat and continue to whisk for 4 or 5 minutes, until the agar agar is completely dissolved.  Set aside to cool for one minute.
  • In a large bowl, combine the ground veggies, cooked millet, and remaining seasoning.  Taste and adjust for seasoning.
  • Pour the agar water into vegetable mixture and stir until everything is incorporated.
  • Pour the entire mixture into a loaf pan, smooth out the top, cover loosely, and place in the refrigerator to cool and set up.
The pâté should be ready in about an hour.  Serve it up with all of your favorite sandwich fixings and enjoy!  


  1. Lacey, do you roast the beets, or are they raw?

    1. I use them raw - my favorite way to have beets these days :)

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