This white bean spread has come along at just the right time of year for us. Many of us are still on the slightly over indulgent side – the Christmas parties have been partied, the fatty food has been devoured and the New Year’s drinks are still to come – and that January gym promise hasn’t quite kicked in yet.
Our vegan pâté side dish is a great gap filler – as an appetizer, snack, or party dip, and for those of you attempting to get a head start to your workout routines, it’s also high in protein so you know those hard-earned muscles won’t be wasting away 😉
Fiber should never, ever be forgotten either, and this dish is stacked in it.
Pâté is a typical winter recipe (where I’m from) and it’s something I always crave. But the real version is pretty gross when you think about it (to me anyway) and finding a good veggie replacement isn’t always easy – many alternatives are either bland, or taste absolutely nothing like pâté.
This lovely quick white bean spread does the job with aplomb however, and not only is it meat-free, it’s vegan too. Which is great for everyone involved (or not involved!). It’s tangy and flavourful, and makes the perfect starter to any big meal.
It’s a very quick recipe – get some onions frying, throw it all in a processor, and you’re done. Meaning you’ve got a lot more time spare for other things!
White Bean Spread – Speed It Up
This is a super fast recipe and therefore great when you’re in a rush. The reason we write to fry the onions first is that recently all the ones we bought have been a little on the harsh side. If your onions aren’t overly strong or overpowering, you can skip that step completely.
The same holds true for the garlic – it’s delicious when used fresh and unfried. But it’s also delicious fried too, so if you fry the onions, you may as well chuck the garlic in with them as well.
The nutrition card shown here is using fried onions and garlic, and is based on two people sharing the spread as snack. Enjoy!
- 1 medium onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 regular can (440g) cannellini or white beans
- ¼ cup sun dried tomatoes
- Juice of half a lemon
- 2 tbsp chopped fresh or frozen parsley (1 tbsp if dried)
- 2 tbsp chopped fresh or frozen chives
- 1 tbsp water
- Salt and pepper to taste
- 2 tbsp tomato puree. The recipe above has a dark, almost nutty flavour. If you like your patè a little sweeter then add some puree for this effect.
- A few drops of Worcestershire Sauce also combine nicely with this (make sure you grab an anchovy-free, vegan one)
- Roughly chop the onion and garlic.
- Fry them in one tbsp 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.
- Finally, add the 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.