Vegetarian Bean Spread Recipes

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QUICK WHITE BEAN SPREAD (VEGAN PâTé)



Quick White Bean Spread (vegan pâté) image

Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!

Provided by HurryTheFoodUp

Categories     Appetizers     Sides

Time 10m

Number Of Ingredients 12

1 medium onion
1 clove garlic
2 tbsp olive oil
1 can white beans ((1 can = 15.5 oz))
¼ cup sun dried tomatoes in oil
½ lemon ((juiced))
2 tbsp parsley, fresh ((or frozen, chopped, use less if dried))
2 tbsp chives, fresh ((or frozen, chopped))
1 tbsp water
Salt and pepper to taste
2 tbsp tomato puree
Worcestershire sauce (vegetarian) ((A few drops also combine nicely with this. Make sure you grab an anchovy-free, vegan one))

Steps:

  • Roughly chop the onion and garlic.
  • Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
  • Drain and rinse the beans and place them in the bowl.
  • Juice the lemon.
  • Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.

Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g

EASY VEGAN BEAN SPREAD



Easy Vegan Bean Spread image

A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans or red beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portabella mushroom burgers, bagel topping, chip dip, etc.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 17

1/2 medium white onions or 1/2 medium yellow onion, minced
1 tablespoon olive oil
1 -2 garlic clove, minced
1 medium celery (with leaves, minced)
1/4 cup diced green bell pepper (or 1/2 jalapeno, diced for spicier version)
2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
1/2 teaspoon italian seasoning (salt-free) or 1/2 teaspoon taco seasoning (salt-free)
1 1/2 cups beans, of your choice cooked and mashed
2 teaspoons white vinegar, to taste
1/4 teaspoon salt
fresh ground pepper
fresh parsley
shoyu
fresh lemon juice
cumin
cilantro leaf
cayenne

Steps:

  • Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
  • Next add the celery and pepper if using and cook another 2 to 3 minutes.
  • Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
  • Place the cooked, warmed beans into a serving bowl.
  • Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
  • Adjust seasoning.

VEGETARIAN CHICKPEA SANDWICH FILLING



Vegetarian Chickpea Sandwich Filling image

Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.

Provided by FISHLOVE

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients 7

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
½ onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 43.5 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 8.5 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 576.1 mg, Sugar 1.2 g

VEGETARIAN BEAN SPREAD



Vegetarian Bean Spread image

This is from The Fitness Kitchen by Shelly Sinton. It caught my eye as a quite unique vegetarian sandwich filling, so though she lists the spread as part of a larger sandwich recipe (with olives, chives, feta, tomato, and lettuce on lavash) I am singling out the spread recipe for my own uses.

Provided by smellyvegetarian

Categories     Low Cholesterol

Time 5m

Yield 3 cups spread, 24 serving(s)

Number Of Ingredients 8

1 (15 ounce) can kidney beans, drained and rinsed
2 tablespoons almond butter (or cashew or peanut)
1 tablespoon flax seed oil (or olive oil)
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon coriander

Steps:

  • Combine all ingredients in a food processor until smooth, adding water if more liquid is needed to reach your desired consistency.

Nutrition Facts : Calories 28.6, Fat 1.5, SaturatedFat 0.1, Sodium 82.7, Carbohydrate 3, Fiber 0.8, Sugar 0.4, Protein 1.1

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