This is my next idea for a sandwich spread, which probably tastes even better than what it is supposed to resemble: white bean no-pork rinds spread. The similarity to regular spread with cracklings is amazing, and yet we don’t use any animal products here. Hmmm are you willing to try?
You will surely be pleased that the bean spread not only tastes great, but also has a lot less fat than lard, more protein and fiber. The consistency does not differ from the original, well, maybe except that it is MUCH less greasy.
To make it, you need 10 minutes and a blender, it can even be hand-held, that’s what I used, although probably a more decent one will make the consistency even more velvety.
WHITE BEANS – yes, we use this delicious white buttery beans here, I recommend you to use dried beans that are soaked and boiled, but who would have time for that? Get yourself a can of ready-made beans and don’t feel guilty.
TEMPEH – I used a bit of smoked tempeh to make something that reminds me of pork cracklings, but let’s face it, it’s not necessary, because the onion itself does absolute wonders. You can try with tofu or seitan, but they will just soften in the spread and lose their crunch anyway, so why waste your time on it?
INGREDIENTS
- 1 can of white (butter) beans or soaked and pre-cooked
- 1 onion
- 80g of smoked tempeh (optional)
- rapeseed oil
- 1 clove
- 3 bay leaves
- 3 allspice
- marjoram
- 1 tablespoon soy sauce
- ground pepper
- salt
NO-PORK RINDS SPREAD – PREPARATION
- Chop the onion finely. In a frying pan with 3 tablespoons of oil, fry the onion, add the clove, bay leaves and allspice.
- After 5 minutes of frying, add the tempeh and keep on the heat until the onion starts to turn brown. After frying, take out the herbs and throw them away.
- Put the beans into a tall container, add marjoram, a tablespoon of soy sauce and about 100-150 ml of water (pour gradually so that the paste is not too thin).
- Blend into velvety, then combine with the onion and oil mixture. From now on, mix everything with a spoon so you won’t lose the structure of the fried onion. Season to taste with pepper and salt. Serve with bread and cucumber, onion or mustard.
