• Favorilere Ekle
  • https://www.facebook.com/JanaAtamgazi
  • https://api.whatsapp.com/send?phone=+905395144500
  • https://www.instagram.com/jana.angels/
  • https://www.youtube.com/c/archangelsbyjana

Curry Vegan Pâté

Ingredients
  • 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)
 
Instructions
  1. Preheat your oven to 350ºF and grease the bottom and sides of a baking pan.
  2. Mix all ingredients in a food processor until well combined.
  3. Bake on a lower rack in the oven for approximately 40 minutes.
  4. Remove from oven and allow to cool for at least 15 minutes.
  5. Cut into slices or serve with crackers or warm pita bread as a spread. Store leftovers in the refrigerator for up to 5 days.

By Godairyfree Fiona Green