Get the Recipe: Vegan White Bean Spread Rice Cakes (Easy And Healthy Snack Idea)
Take your snacking game to the next level with this vegan, oil-free and irresistibly smooth white bean spread, served on rice cakes (or toast/bagels!) with panfried zucchini and mushrooms. Alternatively, enjoy as a dip with fresh vegetables or crackers.
Ingredients
For the spread
- 1 can cannellini beans, drained and rinsed (240g/8.5oz/1.5 cups)
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1 tbsp peanut butter
- 1 tbsp soy yoghurt
- 1/2 lemon, juice of
To serve
- 1/2 medium zucchini
- 3.5 oz chestnut mushrooms
- 1 tbsp fresh thyme leaves
- 1/2 tsp black pepper
- rice cakes
Instructions
- Thinly slice the zucchini and the mushrooms. Add to a frying pan on a medium-high heat with the fresh thyme and black pepper and cook for 4-5 minutes. Flip occasionally to make sure they don't stick.
- Meanwhile, add the cannellini beans, sea salt, paprika, peanut butter, soy yoghurt and optional lime/lemon juice to a food processor and blend until very smooth.
- Serve by spreading on rice cakes and topping with the mushrooms and zucchini.
Notes
If you want, use toast or bagels instead of rice cakes - I love eating it this way for breakfast!
Calories: 120kcal, Carbohydrates: 21g, Protein: 8g, Fat: 2g, Sodium: 550mg, Potassium: 230mg, Fiber: 6g, Sugar: 2g, Vitamin A: 205IU, Vitamin C: 14.4mg, Calcium: 90mg, Iron: 3mg