Curried Bean Sandwich Spread
Submitted by jimjo
Curried white bean sandwich spread with vegetables, cumin, and soy sauce. A chunky, low-fat, plant-based spread that’s packed with fiber and loaded with spiced flavor. Vegan-friendly.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
60 minMove over hummus, there’s a new plant-based spread in town.
White beans get pulsed in a food processor with sauteed onion, celery, green pepper, carrots, and garlic that have been seasoned with curry powder, cumin, and soy sauce.
The result is a chunky, hearty spread with layers of earthy spice and plenty of vegetable texture in every bite.
It’s naturally low-fat, high in fiber, and completely vegan. Pile it on sandwich bread, stuff it in a pita, or scoop it up with crackers.
Pro Tips
- Pulse the beans and vegetables briefly in the food processor. You want a rough, spreadable texture with visible pieces, not a smooth paste.
- The spread thickens as it chills. If it gets too thick after a few hours in the fridge, stir in a tablespoon of water to loosen it up.
- Try this on toasted sourdough with sliced cucumber and a handful of sprouts for a seriously satisfying plant-based lunch.
Ingredients
Directions
Place the water in a saucepan and add all of the vegetables and the garlic.
Cook, stirring occasionally, for 15 minutes.
Stir in the curry powder, cumin, and soy sauce, and mix well.
Remove from the heat. Add the beans; mix well.
Place the mixture in a food processor or blender and process briefly until chopped but not pureed.
Chill.
Comments
