Tracey's White Bean Pate - Vegan 1 pt

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Tracey's White Bean Pate - Vegan 1 pt

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Ingredients (use vegan versions):

1 large onion -- (about 1/2 pound) finely chopped

2 cloves garlic -- pressed or minced

1/2 cup regular strength vegetable stock -- approximately

1/4 cup sherry vinegar or vegan white wine

vinegar

1 can cannellini (white kidney) beans -- (15oz.) drained

salt and pepper

Assorted Veggies

 

In a 10 - 12 inch frying pan, combine onion, garlic and 1/4 cup broth. Stir

often over medium-high heat until a brown film forms on pan bottom, 6 - 8 mins.

Deglaze pan by adding vinegar; stir to release brown film.

 

Repeat browning and deglazing once or twice, using 2 T. broth at a time, until

vegetables are richly browned.

 

Add beans to onion mixture and coarsely mash. If needed, add a little more broth

to give beans the texture of creamy mashed potatoes. Add salt and pepper to

taste.

 

Mound in a bowl or on a plate. If making ahead, cover and chill up to 3 days.

Serve pate' worm or cool.

 

Makes about 1 1/2 cups, 6 - 8 appetizer servings.

 

52 cal. (6.9 percent from fat); 3.2 g. protein; 0.4 g fat (0 sat); 8.9 g carbo.;

70mg sodium; 0mg chol.

 

Recipe by - Paulette Rossi, Portland Oregon. This is the best acceptable pate' I

have seen yet! Enjoy.

Source: Tracey Cole for Veg Web

Formatted by Chupa Babi in MC: 02.06.06

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Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 102 Calories; trace Fat (4.1% calories

from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; trace Cholesterol;

106mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 5439 5555 0 26022 0 0