Denise’s Végé Paté

Soaking or fermenting grains, seeds and nuts, is a traditional practice that helps make them more digestible, by reducing phytic acid and enzyme inhibitors for better nutritional value, absorption and digestion.

It’s done by soaking them in water in a warm place or with an enzyme rich addition like raw apple cider vinegar, whey, yogurt, or kefir for a period of time. Sprouting grains, seeds, nuts and legumes is another way to reduce nutrient inhibitors. It enhances the texture of whole grains, eaten raw or cooked. You can also make this recipe grain free by using ½ cup of chia seeds and ¼ cup additional pumpkin or sunflower seeds.


  • 2/3 cup of nutritional yeast
  • 3/4 cup oat flakes coarsely ground. (You can also use quinoa soaked overnight and rinsed, or a combination of 1/2 cup quinoa and 1/4 cup chickpea flour).
  • 1/2 cup pumpkin seeds or sunflower seeds or nuts of your choice, soaked beforehand for 6 hours or overnight and coarsely ground.
  • 1/3 cup olive oil
  • 1 clove garlic, minced
  • 1 chopped onion
  • 1 large stem of celery, grated
  • 2 medium carrots grated
  • 1 medium potato grated
  • 2 tablespoon lemon juice table
  • 4 tablespoons organic tamari sauce (can use Bragg’s instead)
  • ½ teaspoon of thyme.
  • 1 tablespoon teaspoon basil.
  • 3 tablespoons of dried stinging nettles (optional).
  • Herbamare or Himalayan salt and pepper to taste.
  • 1 cup warm water.
  • Black or regular sesame seeds unhulled.


  1. Generously oil a 20 x 10-cm (8 x 4-inch) Pyrex or stainless steel pan and sprinkle its base with the sesame seeds. Set aside.
  2. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  3. In a food processor, grind the seeds and nuts and set aside in a large bowl.
  4. Grate the potato, onion, celery, carrot, garlic and add to the seeds in the large bowl as well as the remaining ingredients. Stir well it with a wooden spoon.
  5. Pour the mixture into the oiled pan and spread it out 1 1/2 inches thick onto a dish going to the oven. Bake for about 45 minutes to an hour or until the végé pâté begins to brown and the tops spring back when lightly pressed.
  6. Let cool. Cover and refrigerate for at least 1 hour. Unmold and slice. Will keep for one week in the refrigerator. 

Can also be frozen.

There you go! Enjoy!

Disclaimer: Information on this web site is provided for informational purposes only. This information is not intended as a substitute for the advice provided by your physician or other healthcare professional. Do not use the information on this website for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this website. Information provided on this website and the use of any products or services purchased from our website by you does not create a practitioner-patient relationship between you and Dr Denise Rochon. Information and statements regarding dietary supplements or homeopathic remedies have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Information on this website is not intended to advise against any medical treatment, including, but not limited to medications, surgery and vaccinations.

Copyright © 2011 – 2024 Dr Denise Rochon ND | Privacy Policy | Website by Attention Web & Graphic Design