Soya Bean Pate
Submitted by sophia
Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.
YIELD
4 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsA rustic, spreadable paté made entirely from plants that packs more protein than you’d expect.
Dried soybeans get boiled until tender and mashed into a thick base. Sautéed onions add sweetness, tomato paste brings depth, and chopped black olives give it a briny, Mediterranean edge. Parsley freshens things up while toasted sesame seeds add a subtle nutty crunch.
Chill it for at least 30 minutes to let everything firm up and the flavors come together. Spread it on crackers, toast points, or crusty bread.
Chef Tips
- Boil the beans hard for the first 10 minutes to neutralize natural compounds, then reduce to a simmer for the remaining cook time.
- Go easy on the salt. The olives bring plenty of their own salty, briny flavor to the mix.
- Toast the sesame seeds in a dry pan until golden and fragrant for the best flavor and crunch.
- This keeps well in the fridge for 3-4 days, making it a great make-ahead appetizer.
Ingredients
Directions
Drain the beans, cover with fresh water and bring to a boil.
Boil hard for 10 minutes, reduce heat, cover and simmer until tender, about 2 hours, depending on the age of the beans.
Drain and set aside.
When cooled, mash.
Heat olive oil and sauté the onions until very soft, 10 minutes.
Add to the mashed soya beans.
Stir in the tomato paste, olives, parsley, salt if necessary (remember that the olives already add a salty flavour to the rest of the ingredients) and sesame seeds.
Spoon into a serving dish and chill for at least 30 minutes before serving.
Serve with crackers or toast sliced into fingers.
Comments
