Pâté de Faux Gras_

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Ingredients

• 1 large Sweet Potato (about 500g)
• 2 Spring onions
  
• 1 tsp Yeast Spread
  
• 2 tsp Vegetable bouillon
  
• 1 handful Mixed fresh herbs (sage, rosemary, thyme, parsley)
• 3 Bay leaves (fresh or soaked)
  
• 5g Nutritional yeast flakes
  
• 50g Tomato Purée
• 30g Soya protein powder
• 1tsp Smoked paprika
• 2 tsp Vegetable gravy granules
• 2 tsp Ground black pepper
  

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Method

1. Bake the sweet potato whole (make an incision in the top first) for 20 minutes at the highest temperature
   
2. Reduce heat of the oven right down and continue to bake until the skin is crispy and the flesh is very soft
   
3. When cool enough to handle, scoop the flesh from the sweet potato (return the skins to a warm oven to further crisp before eating!)
   
4. Combine the potato with all the other ingredients in a blender until very smooth (or at least as smooth as you want it)
5. Serve with toast, crudités or as a sandwich filling
   

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Cooking Temperature: 220/150 degrees

Cooking Time: 90 Minutes

Serves: 6

Keeps For: 3 days

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Tips and Comments

• This bears no resemblance to Pâté de Foie Gras at all aside from being in paste form, but the potential name was too good to refuse!
• The gravy granules are there as a thickener as much as to add flavour; you might need to pop in some cornflour if you omit them.