This is a absolutely delicious vegetarian and vegan pate for those who prefer foods with no face.
1 celery stalk, grated
2/3 cup fresh carrots, grated
1 potato, raw, grated
4 green onions, thinly sliced
1 tsp basil, or more to taste
1 tsp sage, or more to taste, ground
1-1/2 cups warm water
1 tsp thyme, or more to taste
1/2 cup whole grain flour
2 tbsp lemon juice
1 can (15 oz) garbanzo beans, drained, rinsed and mashed
1/2 cup nutritional yeast
Preheat oven to 350°F. Mix all ingredients together. Pour into a 9x9 in. pan. It might look a little soupy, but that's all right. Bake 1 hour plus 15-20 minutes until golden brown. The top will be firm, but inside will still be liquid. This is fine, as it cools to a paté-like consistency. Refrigerate and serve cold. Use on crackers, or as a spread for sandwiches.
Nutrition (per serving) Calories 58; % Calories From Fat 6.5%; Total Fat 0.4g; Saturated Fats 0.1g; Mono-unsaturated Fats 0.1g; Poly-unsaturated Fats 0.2g; Cholesterol 0mg; Sodium 110mg; Total Carbohydrates 12g; Dietary Fiber 2.2g; Sugar 0.6g; Protein 2.2g.