Buttery Soybean Pate


1 t. canola oil
3 cloves 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 T. soy margarine
1 t. soy sauce, or to taste


Heat oil in small skillet; add garlic, onion and carrot. Sauté stirring until garlic and onion are soft, about 5 minutes. Set aside.

In food processor, add parsley, soybeans, soy margarine, and soy sauce. Process until sooth, adding water in dribbles until mixture reaches a smooth, spreadable consistency. Transfer to serving bowl, and stir in sauteed vegetables. Add more soy sauce to adjust taste, if desired. Serve with raw vegetables and crisp breads for dipping.

Makes 2-1/2 cups of dip.

Nutritional Information:

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