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Peanut Pate

Ingredients
  Dry soybeans 2⁄3 Cup (10.67 tbs), cooked very tender
  Raw peanuts 1 1⁄2 Cup (24 tbs), cooked very tender
  Onions 1 1⁄2 Medium
  Garlic 1 Clove (5 gm)
  Soy sauce 2 Tablespoon
  Salt 1 Teaspoon
  Sunflower seeds/Sesame seeds 1 3⁄4 Cup (28 tbs), ground (About 21/3 Cup Meal)
Directions

Grind the cooked soybeans and peanuts in a food grinder, OR puree them in a blender, OR mash them with a fork.
Buzz in a blender the onions, garlic, and soy sauce, OR grate the onion and mince the garlic.
Combine the onion mixture with the beans; add the salt and sesame or sunflower meal.
Let the mixture sit for 24 hours so the flavors can mingle. If you let it sit at room temperature you will have a spread with a bit of a bite. After it sits you may freeze all or part of the pate.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegan, Vegetarian
Ingredient: 
Peanut
Interest: 
Healthy

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4.45
Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2397 Calories from Fat 1478

% Daily Value*

Total Fat 175 g268.9%

Saturated Fat 22.2 g111%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3691.5 mg153.8%

Total Carbohydrates 120 g39.9%

Dietary Fiber 42.2 g168.8%

Sugars 33 g

Protein 122 g243.2%

Vitamin A 1.5% Vitamin C 54.2%

Calcium 67.2% Iron 187.9%

*Based on a 2000 Calorie diet

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Peanut Pate Recipe