Do you tend to dump soy pulp down the drain once you have extracted milk out of it? Next time when you make tofu or soy milk at home, save the pulp, also known as okara, to make wonderful pate. This low-fat, high-fiber vegetarian pate is a cakewalk to make and makes for a wonderful, meatless spread that just tastes awesome with crudités, crackers or pretzels. Watch this video to know how to make this healthy treat at home.
Soy Vegan Pate - Part 1: Ingredients & Preparation Recipe Video