Veggie paté sandwich

Preparation : 20 minutes
Serving size : about 500g of veg-paste

A few years ago, we created a recipe for veggie pie. Since then, everyone has been asking us for the recipe. We decided to offer it again in a completely vegan version!

At the same time, we offer you a sandwich recipe that highlights the delicious veggie pie and also incorporates dijonnaise homemade sauce and pickled vegetables. Enjoy your meal!

Ingredients

Veggie Pie

• 1/2 cup (125 ml) cashew nuts
• 1/4 cup (65 ml) sunflower seeds
• 1 small raw potato
• 1/4 cup (65 ml) whole wheat flour
• 1/4 cup (65 ml) nutritional yeast 
• 2 tbsp lemon juice
• 1/2 Cup (125 ml) creamy soya preparation for cooking (Belsoy)
• 1/4 cup (65 ml) white onion
• 1 tbsp (15 ml) garlic 
• 1/4 cup (65 ml) fresh parsley
• 2 tsp (10 ml) ras el hanout 
• 1 tsp (5 mL) Fine grey salt with herbs de Provence Maison Orphée
• 1 tsp (5 ml) black pepper 
• 2 tbsp (30 ml) ground pistachios 
• 3 tbsp (45 mL)walnut oil Maison Orphée

For marinated vegetables (optional)

• 2 carrots, julienned (4 cm)
• 2 celery branches julienned (4 cm)
• 1 white radish julienned (4 cm)
• 3/4 cup (180 ml) cane sugar
• 1 ½ cups (360 ml) Organic apple cider vinegar Maison Orphée

• ¼ cup plain yogurt or Fresh Mayonnaise Maison Orphée
• 2 tbsp. organic wholegrain mustard Maison Orphée
• 2 tbsp. organic Dijon mustard Maison Orphée
• Honey, to taste
• Pepper, to taste

Sandwich

• 1 Focaccia Bread 
• Fresh parsley (to taste)
• Fresh vegetable sprouts of your choice (to taste)
• Cucumber julienned
• Radish slices
• Marinated vegetables if desired

Preparation

Veggie Pie 

1. Preheat oven to 350°F(177°C)
2. Grind the cashew nuts and sunflower seeds in a food processor and set aside. 
3. In the same food processor, mix the raw potato, onion, garlic, parsley. Pulse. 
4. In a large bowl, mix all the ingredients with a spatula until the mix is smooth. 
5. Fill one or more non-stick baking pans. 
6. Cook in a bain-marie for 1 hour. 
7. Insert a toothpick and make sure it comes out clean. It's done. 
8. Let cool. 

Pickled vegetables

1. Put the vegetables in a large bowl.
2. In a saucepan, bring water to a boil with vinegar and sugar. Cover the vegetables with the concoction.

3. Once cooled, keep in the fridge.

* If you have too many, store in a Mason jar. Pickled vegetables are a great accompaniment to many dishes! *

1. Mix all ingredients.

Assemble the sandwich

1. Cut the bread in half and brush both sides with the sauce. Place the veggie patty, cucumber, radishes, pickled vegetables, herbs and sprouts on top. 
2. Enjoy!