This recipe comes from the book "Festins végétariens au quotidien", written by Danielle Lamontagne, dietitian, Éditions La Semaine, 2017
4 tsp | canola oil | 20 mL | |
2 | onions, finely chopped | 400 g | |
2 cloves | garlic, chopped | ||
3 tbsp | sunflower seeds | 26 g | |
1/2 cup | walnuts, coarsely chopped | 50 g | |
2 tsp | ground cumin | 5 g | |
1 cup | chickpeas/garbanzo beans (canned), rinsed and drained | 250 mL | |
3 tbsp | soy sauce | 45 mL | |
1 1/2 cup | Cheddar cheese, grated | 110 g |
A blender or food processor will be very useful.
This pâté can be stored up to two weeks in the refrigerator.
per 1 serving (60 g)
Amount % Daily Value |
Calories 110 |
Fat 7 g 11 % |
Saturated
2.1 g
10 % |
Cholesterol 10 mg |
Sodium 200 mg 9 % |
Carbohydrate 8 g 3 % |
Fibre 2 g 7 % |
Sugars 1 g |
Net Carbs 6 g |
Protein 4 g |
Vitamin A 2 % |
Vitamin C 4 % |
Calcium 7 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 ½ |