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Ingredients (use vegan versions):
- 1 can garbanzos, drained, rinsed, and mashed with a potato masher
- 1/2 cup + 1 tablespoon whole wheat flour
- 1/2 cup nutritional yeast
- 2 tablespoon lemone juice
- 1 grated raw potato
- 4 stalks of green
| | onion, thinly sliced
1 grated stalk of celery
1 grated carrot
1 1/2 cups warm water
Thyme, bazil, sage, salt, pepper
(1 teaspoon of each or more to taste)
Directions:
Mix all ingredients together. Pour into a 9" square pan - It looks a bit
soupy but don't worry. Bake at 350 degree F. for one hour (+15-20 minutes)
until golden brown. The top will be firm, but inside will still be liquidy
- this is OK, as it cools to a pate-like consistency.
Refrigerate and serve cold. Use this on vegan crackers, or as a spread for
sandwiches. Hope you like it. It also seems that we could get some
interesting flavor variations by playing with the spices. (Let me know if
you try something new and like it :)).
Serves:
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