450gbutter beansboiled/cooked, well drained [3 cups]
3 - 4piecespickled/oil-preserved artichoke hearts
1/2teaspoonasafoetidaoptional, you may also use some dried herb seasoning
1tablespoonvegan cheese powderor vegan parmesan or nutritional yeast
1/2teaspoonsaltor to taste
Pink/Reddish Layer
300gred kidney beansboiled/cooked [2 cups]
4sundried tomato halvesI used the ones preserved in oil. If you are using dried ones, rehydrate them by soaking for a few minutes in some warm water first
1/4teaspoonasafoetidaoptional, you may also use some dried herb seasoning
1tablespoonvegan cheese powderor vegan parmesan or nutritional yeast
1/4teaspoonsalt
Green Layer
250gbroccoli floretsboiled/cooked [1 1/2 cups]
1tablespoonvegan cheese powderor vegan parmesan or nutritional yeast
120gcannelini beansboiled/cooked [1/2 cup]
1/4teaspoonsalt
Instructions
Start with the white layer, place all ingredients in a food processor or blender. I used a hand blender. Process to a thick puree.
Line a loaf pan with cling film; this is for easy demoulding. Pour the puree and spread with a spoon to a smooth surface.
Repeat with reddish layer.
Then green layer. Because I was using a hand blender, I cut the boiled broccoli as small as possible before blending them.
Place the loaf pan in the fridge for 4 - 5 hours.
Freeze for 30 minutes before demoulding, slicing and serving.
Notes
Link to original recipe - Tricolour Bean Pâtés - https://veganlovlie.com/daring-cooks-challenge-june-2010-pates/