Name: Almond Vegetable Spread
Prep time: 30 min
Total time: 1 h 15 min
Yield: 9 Servings
Ingredients: 1 cup sweet potato, peeled and diced in 1 cm; 1 cup sunflower seeds; 1/2 cup whole almonds; 2 tablespoons olive oil; 1 cup onion, diced; 1 cup carrot, diced; 1/2 cup whole wheat flour; 1/2 cup nutritional yeast; 3 tablespoons vegetable oil; 3/4 cup water; Zest of 1 lemon; 2 tablespoons lemon juice; 2 teaspoons low-sodium soy sauce; 1/2 teaspoon smoked paprika; 1/4 teaspoon thyme; Black pepper to taste

Ingredients

Adjust Servings:

	1 cup sweet potato, peeled and diced in 1 cm

	1 cup sunflower seeds
	1/2 cup whole almonds

	2 tablespoons olive oil
	1 cup onion, diced
	1 cup carrot, diced

	1/2 cup whole wheat flour
	1/2 cup nutritional yeast
	3 tablespoons vegetable oil
	3/4 cup water
	Zest of 1 lemon
	2 tablespoons lemon juice
	2 teaspoons low-sodium soy sauce (Check the label and choose a low sodium soy sauce without potassium additives.)
	1/2 teaspoon smoked paprika
	1/4 teaspoon thyme
	Black pepper to taste

Nutrient Analysis
PER SERVING: 1/9 of recipe
Calories	260 Kcal
Protein	8 g
Carbohydrates	18 g
Fibre	5 g
Sugars	3 g
Total Fat	20 g
Saturated Fat	2 g
Cholesterol	0 mg
Sodium	59 mg
Potassium	416 mg
Phosphorus	311 mg

Almond Vegetable Spread:
Downloadable/printer-friendly version

Baking: 45 minutes

Note: Keeps in fridge for 1 week. You can also freeze in portions.
This is an excellent plant-based protein snack!

Ingredients

1 cup sweet potato, peeled and diced in 1 cm
1 cup sunflower seeds
1/2 cup whole almonds
2 tablespoons olive oil
1 cup onion, diced
1 cup carrot, diced
1/2 cup whole wheat flour
1/2 cup nutritional yeast
3 tablespoons vegetable oil
3/4 cup water
Zest of 1 lemon
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce (Check the label and choose a low sodium soy sauce without potassium additives.)
1/2 teaspoon smoked paprika
1/4 teaspoon thyme
Black pepper to taste

Preparation

1 Done	Add sweet potatoes to a medium pot, fill with water, and bring to a boil. When boiling, drain water and fill pot again. Finish cooking until tender (about 10–12 minutes). Drain the water, mash them, and set them aside.
2 Done	In food processor, crush sunflower seeds and almonds and set aside. (Depending on your preference, keep bigger pieces or crush more.) Chop the carrots and onions in processor and set aside.
3 Done	Place grill in the middle and preheat oven to 350°F.
4 Done	In a large non-stick frying pan, heat olive oil over medium-high, and fry onions and carrots for about 10 minutes or until vegetables are slightly browned.
5 Done	In a large bowl, combine all ingredients: ingredients from steps 1–4 and the remaining ones from the list, from wheat flour to black pepper. Mix with a spoon until all ingredients are well combined.
6 Done	Line an 8×8" baking pan with parchment paper. Transfer mixture into the pan and even out with a spoon. Bake for 45 minutes or until the top forms a crust.
7 Done	Let cool. Cover and refrigerate for at least 1 hour. Enjoy on bread, crackers, or as a sandwich.