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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth herbes de provence |
||
| Calories 594 | ||
| Calories from Fat 365 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.6g | 62% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 17.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 491mg | 20% | |
| Potassium 1201mg | 34% | |
| Total Carbohydrate 45.7g | 15% | |
| Dietary Fiber 12.5g | 50% | |
| Sugars 2.8g | ||
| Protein 20.6g | 41% | |
Ingredients
- 1 cup unsalted roasted sunflower seeds, ground
- 1/2 cup whole wheat flour
- 1/2 cup nutritional yeast
- 6 green onions, chopped
- 14 garlic cloves, smashed
- 1 medium sized potato, peeled and grated
- 1/2 cup margarine, melted
- 1 cup vegetable broth
- 1/2 cup hot water
- 2 teaspoons herbes de provence
Directions
1
Preheat oven to 350°F.2
Mix all the ingredients in a bowl.3
Put the mixture in a lightly oiled square baking pan.4
Bake for an hour.5
Let cool and serve.
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- Course > Appetizers > Spreads
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- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
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