White Bean Spread with pickled onion, sun-dried tomato and basil

When I worked in student development, we would hire a catering company that made this amazing vegan sandwich.  I wish I could remember the catering company’s name, but it’s evading me.  It was a  white bean spread sandwich.  This is my take on that sandwich. It seems involved, but honestly everything comes together quickly and you can be eating your sandwich in about 15 minutes.




Bean spread

1 can of cooked white beans, rinsed and drained

2 tablespoons of tahini

1 clove garlic, minced

Juice from ½ lemon

2 tablespoons olive oil

Salt to taste

In a Cuisinart add everything but the olive oil.  As you blend the ingredients, start adding the olive oil until the spread has a firm, but spreadable consistency. If you find that 2 tablespoons is not enough oil, you can either add more oil, or add water 1 tablespoon at a time.

Quick pickled onions

1 large sweet onion

¼ c vinegar

Salt

Slice the onion into rounds, separate rounds as you place them in a bowl.  Salt the onions. Heat the vinegar.  When it is about to come to a boil removed from the heat and pour onto the onions.  Toss for 30 – 60 seconds and drain.

For sandwich making:

Bread (wheat free or gluten free if applicable)

Sundried tomatoes, chopped or sliced into strips

Fresh Basil

vegan butter

Makes 6 sandwiches

Lightly “butter” two slices of bread. Cover one piece of bread with the bean spread, add 3-4 pickled onions, 1-2 chopped sundried tomatoes and enough basil to cover the sandwich.  Top with second slice.  Cut and serve.


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