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Buttery Soybean Pate

1 ts Canola oil
2 cl 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 tb Margerine
1 ts Soy sauce, or to taste
Water or veg broth
Fresh pepper to taste


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

In food processor combine parsley, soybeans, margerine and soy sauce. Process until smooth, adding water or broth in dribbles, until spreadable consistency is reached. Transfer to a small bowl; stir in sauteed vegetables (add a little more soy sauce if needed). Serve with a basket of crisp breads and raw veggie sticks if desired.

Makes 2 1/2c.


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