| 1 | Mix the dry ingredients together in a bowl. |
| 2 | Grate the potato and rinse it thoroughly to remove excess starch. |
| 3 | Squeeze and drain it after rinsing. |
| 4 | Add the remaining ingredients in the order given, stirring in the potato last. |
| 5 | Mix well. |
| 6 | Preheat the oven to 375°F. |
| 7 | Generously oil a 9" glass pie plate and scoop in the pate mixture. |
| 8 | Put in the oven and immediately turn the heat down to 350°F. |
| 9 | Bake 35-45 minutes until well browned. |
| 10 | Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. |
| 11 | It may be reheated later if desired. |
| 12 | It is tasted when served at room temperature. |
| 13 | Enjoy the pate as an appetizer, snack or protein main dish. |
| 14 | May be served on crackers or bread. |
| 15 | Great for picnics, lunches or parties. |
| 16 | Keeps 7 days refrigerated or may be frozen into pie wedges. |
| 17 | Jeanne marie martin, "vegan delights: gourmet vegetarian specialities" |
