½ cup (55 g) carrots, peeled and grated

½ cup (90 g) potatoes, peeled and grated

1/2 cup (75 g) plain sunflower seeds

1/2 cup (125 ml) almond butter

1 onion, cut into wedges

1/4 cup (60 ml) water

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) sesame oil

½ tsp salt

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously oil an 8 x 4-inch (20 x 10 cm) glass or aluminum pan.

In a food processor, purée all of the ingredients until very smooth. Season with pepper.

Transfer the mixture into the prepared pan and spread into an even layer with a spoon. Bake for 45 minutes or until the veggie pâté begins to brown.

Let cool. Cover and refrigerate for at least 1 hour. Unmould and slice. The veggie pâté will keep for one week in the refrigerator.

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