Reprinted with permission from PETA.
Butterbean, Butterbean Pâté (p. 41)
Yield: 10 servings
This party pâté is bursting with so much
flavor, we had to name it twice!
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 cup minced onion
- 1/3 cup minced carrot
- 1/3 cup minced mushroom
- 1/3 cup minced fresh parsley
- 1 1/2 cups cooked butterbeans
- 1 tablespoon nutritional yeast
- 1 teaspoon soy sauce
Heat the oil in a large skillet over medium-high heat. Sauté
the garlic, onion, carrot, mushrooms, and parsley until the onion is soft, but
not browned (about 5 minutes).
Place the beans, nutritional yeast, and soy sauce in a food
processor, and purée until the mixture is smooth. Stir in the sautéed
Transfer the pâté to a decorative serving dish, and
refrigerate for 1 hour.
For a smoother pâté, add the sautéed vegetables to the bean
mixture while in the food processor, and blend.
Per serving: Calories 48, Protein 2 g, Fat 0 g, Carbohydrates 8
g, Calcium 15 mg, Fiber 2 g, Sodium 38 mg