Vegetarian pate with toast

Herby Cannellini Bean Pate with Ciabatta Toast

We picked up the new Vegetarian Living and Cook Vegetarian magazines on Saturday and decided to go for the some of the recipes featured: “Herby cannellini bean pate with toast”.  For the main course,I decided that we would have risotto including the ingredients of the featured “Rice cakes with melted goats cheese, asparagus and salad drizzle” so that I could cook more in order to make the rice cakes for Sunday.

Herby Cannellini Bean Pate with Ciabatta Toast

Vegetarian pate with toast Ingredients: (to serve around 6 people)

6 tbsp Olive Oil

2 Small Red Onions, finely diced

1 Red Chilli, finely diced

3 Garlic cloves, finely diced

400 g tin of Cannellini beans,

4tsp chopped herbs, Thyme/Basil/Rosemary

Drizzle of Lemon Juice

200 g Vegan Cream Cheese,

Freshly ground pepper, to taste

Method:

Finely dice the onion, chilli and garlic

Heat the oil in a frying pan

Add the diced veg to the hot pan and cook until tender

Meanwhile, put the drained cannellini beans, cream cheese, drizzle of lemon juice and herbs (reserving some for presentation) into a food processor and blitz until well mixed and a smooth texture

Once the veg is cooked, remove the pan from the heat and allow to cool, once cool, mix through the cheese mixture

Spoon into serving dishes and pop into the fridge.  Remove from the fridge about 15 minutes before serving to allow to warm slightly.

Serve with toasted ciabatta.

ETA: I have tried this recipe with both vegan and vegetarian cream cheese and I can honestly say that I prefer it with the vegan cheese because it has a better more stable and solid texture than when done with the vegetarian cheese making it have a more pate style to it.  But as always, it is up to you which you choose to use.

label (17)

Herby Cannellini Bean Pate with Ciabatta Toast
Recipe Type: Starter
Author: Sarah Irving | Susty Meals
This ate is absolutely gorgeous and great way to start the evening with friends. I have found that it is best made with vegan cream cheese, but you can use vegetarian if you prefer.
Ingredients
  • 6 tbsp Olive Oil
  • 2 Small Red Onions, finely diced
  • 1 Red Chilli, finely diced
  • 3 Garlic cloves, finely diced
  • 400 g tin of Cannellini beans
  • 4 tsp chopped herbs, Thyme/Basil/Rosemary
  • Drizzle of Lemon Juice
  • 200 g Vegan Cream Cheese
  • Freshly ground pepper, to taste
Instructions
  1. Finely dice the onion, chilli and garlic
  2. Heat the oil in a frying pan
  3. Add the diced veg to the hot pan and cook until tender
  4. Meanwhile, put the drained cannellini beans, cream cheese, drizzle of lemon juice and herbs (reserving some for presentation) into a food processor and blitz until well mixed and a smooth texture
  5. Once the veg is cooked, remove the pan from the heat and allow to cool, once cool, mix through the cheese mixture
  6. Spoon into serving dishes and pop into the fridge.  Remove from the fridge about 15 minutes before serving to allow to warm slightly.
  7. Serve with toasted ciabatta.

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