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Title: Buttery Soybean Pate
Categories: Condiment
Yield: 1 Servings
1 | ts | Canola oil |
2 | cl | Garlic, minced |
1 | sm | Onion, finely chopped |
1/2 | sm | Carrot, finely chopped |
1/3 | c | Minced parsley |
1 1/2 | c | Cooked soybeans |
1 | tb | Margerine |
1 | ts | Soy sauce, or to taste |
Water or veg broth | ||
Fresh pepper to taste |
Heat oil in a small skillet; add garlic, onion, and carrot. Saute, stirring, until garlic and onion are soft, about 5 minutes; set aside.
In food processor combine parsley, soybeans, margerine and soy sauce. Process until smooth, adding water or broth in dribbles, until spreadable consistency is reached. Transfer to a small bowl; stir in sauteed vegetables (add a little more soy sauce if needed). Serve with a basket of crisp breads and raw veggie sticks if desired.
Makes 2 1/2c.
Per Tablespoon: 14 cals, 1g prot, 1g fat, 1g carb, 0 chol, 11mg sod, .4 g fiber From Vegetarian Times, April 1996 Typed by Lisa Greenwood
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