Recipe Menu
Picture of Vegetable Pate (Mock Chopped Liver)
french brunch

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1391 kcal 70 %
  • Fat 111 g 171 %
  • Saturated 11 g 56 %
  • Carbs 72 g 24 %
  • Fiber 23 g 91 %
  • Protein 38 g 76 %
  • Cholesterol 298 mg 99 %
  • Sodium 1041 mg 43 %
  • Calcium 248 mg 25 %
  • Magnesium 246 mg 59 %
  • Potassium 1169 mg 25 %
  • Iron 9 mg 52 %
  • Zinc 7 mg 63 %
  • Phosphorus 761 mg 109 %
  • Vitamin A 443 µg 49 %
  • Vitamin C 45 mg 50 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 53 %
  • Niacin (B3) 5 mg 34 %
  • Vitamin B6 1 mg 80 %
  • Folate equivalent (total) 254 µg 63 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 11 mg 72 %
  • Vitamin K 92 µg 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegetable Pate (Mock Chopped Liver)

Ingredients

  • 1 large yellow onion, diced
  • 2 hard-boiled eggs
  • 3/4 cup walnut pieces
  • 1 15 oz can of peas
  • 3 tablespoons neutral vegetable oil (you may need a bit more)
  • Pinch salt and pepper to taste

Login or Join to leave a comment

Login Join

Discussion (0)