The pâté (shown here on sandwiches) can also be spread on crackers or thinned with additional water and used as a dip.
YIELD: 4 SANDWICHES
1¼ cups frozen shelled edamame, thawed
½ cup walnuts
⅓ cup mint leaves (packed)
1 green onion, chopped
½ tsp. salt
3 Tbs. lemon juice
8 slices whole-grain bread
2 cups arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

  1. Purée edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. With motor running, add lemon juice and 3 Tbs. water. Process until smooth.
  2. Spread each of 4 bread slices with ⅓ cup pâté. Add ½ cup arugula, 1 roasted pepper, and cucumbers to each. Top with remaining bread slices.
    VEGAN
    GLUTEN-FREE
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 294
Protein: 14 g
Total Fat: 12 g
Saturated Fat: 1 g
Carbohydrates: 36 g
Cholesterol: ? mg
Sodium: 806 mg
Fiber: 9 g
Sugar: 7 g