Curry Vegan Pâté
Author: Fiona Green
Serves: 8 to 12 servings
- 1 cup chickpeas / garbanzo beans, drained and rinsed
- 1 cup lightly packed arugula
- 1 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- ¾ cup sorghum flour
- ¾ cup nutritional yeast flakes
- 1 sweet potato, peeled and grated
- ½ yellow onion, finely chopped
- ¼ cup sun dried tomatoes, finely chopped
- 2 chipotle peppers in adobo sauce, finely chopped (optionally deseeded)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon curry powder
- ¾ to 1 teaspoon salt (see Alisa's Notes above)
- Preheat your oven to 350ºF and grease the bottom and sides of a baking pan.
- Mix all ingredients in a food processor until well combined.
- Bake on a lower rack in the oven for approximately 40 minutes.
- Remove from oven and allow to cool for at least 15 minutes.
- Cut into slices or serve with crackers or warm pita bread as a spread. Store leftovers in the refrigerator for up to 5 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/curry-vegan-pate
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