Vegetarian Paté - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Brandy and soy sauce add a meaty quality to this vegetarian spread. Spread on whole-grain crackers to serve.


  • 1/2 c. pecans
  • 1 head cauliflower, trimmed and cut into florets
  • 3 T. extra virgin olive oil
  • 1 T. unsalted butter
  • 1 lg. yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • Pinch cayenne pepper
  • 1/4 c. brandy
  • 1 c. milk
  • 1 sprig thyme
  • 1 t. soy sauce


  1. Cover pecans with water and soak for 1 hour.
  2. Preheat oven to 500°F. Toss cauliflower with oil and lay out on on a foil-lined rimmed baking sheet. Roast about 20 minutes, until browned, stirring halfway through.
  3. Melt butter over medium-high heat in a large pan. Add onion, garlic and cayenne. Cook until softened. Add brandy and cook until evaporated.
  4. Add cauliflower, milk and thyme. Drain and add pecans. Bring to a simmer, and cook until cauliflower has softened and liquid has reduced to less than a cup. Discard thyme sprig and add soy sauce.
  5. Using an immersion blender, blend to form a very smooth purée. Refrigerate until well chilled.
Nutritional analysis per serving: Calories 150; Total Fat 12g (15% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 12mg (3% DV); Sodium 65mg (3% DV); Total Carbohydrate 7g (3% DV); Dietary Fiber 2g (7% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 0% DV; Potassium 6% DV; Vitamin C 35% DV; Pantothenate 20% DV; Manganese 15% DV.
Recipe by Guiding Stars at
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