This roast vegetable pate is healthy, delicious and vegan-friendly. Serve as a dip when entertaining or as a spread for a healthy lunch or snack.
Up your daily veggie serving with this delicious, vegan-friendly vegetable spread.
While the recipe below has vegetable suggestions, you can use whatever vegetables you have on hand. This is a great way to use up veg so nothing goes to waste.
The recipe calls for Roma tomatoes because these ones are more fleshy. However, regular tomatoes also work in this dish.
Vary the flavours by adding your favourite spices or herbs when blending the vegetables. I like smoked paprika. Cumin would be another tasty addition.
Because there isn’t a lot of liquid in this pate, your blender may have trouble pureeing the veggies. A food processor or stick blender works best, however, if you only have a blender, it will still work.
You may have to keep stopping the blender, mixing and blending again until all the veggies are pureed. Obviously, don’t mix while the blender is running.
Best Way to Serve Roast Vegetable Pate
This vegan pate is great for entertaining. You can serve it with crudites, crackers or bread – I love toasted Turkish bread with this dip. Or you can serve it with these homemade pita bread crisps.
Another way to eat vegetable pate is as a spread on a salad sandwich or wrap. This is a great alternative to a hummus and salad sandwich and you eat more vegetables.
You can also eat this spread on bread, crackers or corn thins as a healthy mid-afternoon snack.
How long does roast vegetable pate keep?
To store your veggie pate, place it in an airtight container in the fridge.
It will keep for up to five days in the fridge.
You can also freeze this spread. Place it in an airtight container, label and freeze for up to two months.
- 1 small to medium sweet potato (about 250g)
- 1 small capsicum (any colour)
- 2 zucchinis
- 1 small eggplant (about 150g)
- 2 Roma tomatoes
- 1 onion
- olive oil
- sea salt
- lemon juice to taste
- Preheat oven to 200°C (390°F).
- Cut all vegetables into chunks. Place in a large baking dish, drizzle with oil, sprinkle with salt and bake for 45 minutes or until soft (the time will depend on the size of the vegetable chunks. If they are really small, it may take less than 45 minutes).
- Cool and process in a food processor, blender or use a stick blender until just smooth. Add lemon juice and extra salt to taste. I used about 3 Tbsp. Just keep tasting and adding until it tastes good.
- Store in the fridge, for up to 5 days.
Change the flavour by adding garlic or your favourite spice. I like smoked paprika. Cumin would work well in this too.
Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 79mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 2g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Looking for more vegan dips and spreads?
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.