Quick White Bean Spread (vegan pâté)
- Updated on Dec 29, 2015
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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!
Ingredients
- 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
Optional
- 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.)
- Worcestershire sauce (vegetarian) (A few drops also combine nicely with this. Make sure you grab an anchovy-free, vegan one)
Instructions
- 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.
NOTES
Nutrition
Comments
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83 comments
Great bean dip! I saved some whole beans for some texture and added nutritional yeast too. A great base that will allow a variety of veggies to be added! Thank you!
Really happy you liked this dip, Jackie!! Nice idea reg the nutritional yeast!
This spread looks so delicious! I can’t wait to try it.
So tasty! Lots of protein, too 😀
YUM! This is absolutely delicious! I live in Barcelona, where the trademark of food is seasonal and very fresh with no adornments, ever, extra virgin olive oil, salt, a bit of garlic or parsley perhaps… and my Catalan friends have all LOVED this dip… for being vegetarian, it seems somehow fishy, like it has anchovies or something… just making it again tonight, to bring to a solstice fiesta (Sant Joan)… Thanks!
Bon dia! Haa, glad to hear your Catalan friends liked it. Enjoy Sant Joan! 🙂
Delicious but most definitely not a 10 minute recipe!
Unless you have like, wizard hands! I move pretty quickly & it was not 10 minutes!
Hi Alessandra, thanks for the feedback! How much time did you need to make this recipe? Gonna try it out again myself and correct 🙂
Awesome! I made this even easier by simply adding salt, garlic powder, onion powder, lemon juice and water to the drained can of beans! No cooking involved. So excited to try different flavours! So far, curry powder and cumin are my fave.
Thank you for this, I’ve had a tin of butter beans in my cupboard for about two years! I just made the pâté without any oil plus I sautéed the onion and garlic in a little water. I didn’t have any of the other ingredients so I added a shake of salt, garam masala a curry powder. Delicious! Just like store bought veggie patés I’ve tried. There is absolutely no need to add oil to this recipe! Yum, can’t wait to try other herbs and spices!
Yay, glad to help, Gem! Haha yes, funny how sometimes a random tin is left in the cupboard. I’m glad it got used!
I was hungry like a bear and I just made this in 20 minutes and it’s delicious! I added some cumin, chili flakes and left out the chives (not available)… Still awesome! Though I think the chives would even give it more freshness… I think I’ll also try Nane (dried turkish mint) ofr fresh mint and Sumak sometime! Thanks for this!
Haha! Glad you enjoyed it so much! Nice, I like the add-ons, and yes, chives would fit very well I imagine. Thanks for writing!