Irresistible Vegan Pâté

Ingredients
1 cup onions, diced
1/2 cup mushrooms, diced
4 cloves garlic, diced or pressed (i always remove the middle stem, just habit)
splash of olive oil (you can use butter, coconut oil... whatever you would normally use to sauté your veggies)
1 cup raw sunflower seeds, ground
1/2 cup flour (for allergies substitute with non-wheat flour as needed)
1/2 cup nutritional yeast
2 tsp dried basil (i have substituted with fresh basil at times for a richer flavour. you simply need about 3x as much when using fresh herbs)
1 tsp salt (optional)
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp kelp powder
1 1/2 cups water
3 Tbsp Braggs (or other brand amino acids, or soya sauce of your choice)
1 cup potatoes, grated (I often mix it up with grated carrots, zucchini, different kinds of potatoes, or even squash... anything i can grate is an option)
1/3 cup olive oil (or other oil of your choice)
1/2 red/yellow/orange pepper, seeded and diced (optional)
1 habinero pepper, seeded and minced (optional)

Directions
Preheat the oven to 350°F (180°C). 

In a medium saucepan, sauté onions, mushrooms, and garlic in oil on medium-high heat until tender. Meanwhile, in a large bowl, combine the ground sunflower seeds, flour, yeast, basil, salt, thyme, sage and kelp. Add the water, Braggs, potatoes, and oil and stir together. Stir in the sautéed veggies and optional pepper and mix well. Spoon mixture into a lightly oiled 9" pie plate.
Bake for 45-minutes or until centre is set and browned.
Chill thoroughly before serving (i usually make it the night before).
Serve with crackers, bread or in sandwiches (with havarti, tomatoes & avocado... yummy!!!)
Enjoy!!!