Peanut Pate Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Dry soybeans2⁄3 Cup (10.67 tbs), cooked very tender
 Raw peanuts1 1⁄2 Cup (24 tbs), cooked very tender
 Onions1 1⁄2 Medium
 Garlic1 Clove (5 gm)
 Soy sauce2 Tablespoon
 Salt1 Teaspoon
 Sunflower seeds/Sesame seeds1 3⁄4 Cup (28 tbs), ground (About 21/3 Cup Meal)

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

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.
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