- With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 9 x 5-inch (23 x 13 cm) bread tin and line with parchment paper, letting it hang over 2 sides.
- In a food processor, finely chop the potato, onion and garlic. Add the remaining ingredients and purée until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with pepper. Transfer to the bread tin and even out the surface.
- Bake for 40 minutes or until golden. Let cool. Cover and refrigerate for 1 hour or until ready to serve. Unmould. The veggie pâté will keep for 1 week in an airtight container in the refrigerator.
Try crispy veggie pâté:
Once the veggie pâté has completely chilled, cut it into cubes and toss in chickpea flour. In a skillet over medium heat, brown the cubes on all sides in a layer of canola oil for a few minutes or until crispy.