Vegan Pâté
Prep time
Total time
Cuisine: Mediterranean Diet
Serves: 4 people
For the pâté:
  • 250g (1⅓ cup) Organic red kidney beans or pinto beans, cooked
  • 3 Avocados
  • 4 Tablespoons tahini (sesame seed paste)
  • The freshly squeezed juice of one lemon
  • 1 Teaspoon salt
  • 1 Teaspoon extra virgin olive oil
For the toast:
  • 8 slices of country bread
  • Alfalfa sprouts
  • 8 cherry tomatoes, sliced
For the pâté:
  1. If you are using dried beans, to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Put them in a cooking pot and cover with water and cook over low to medium heat for 40 minutes until tender. Remove them from the heat, drain and leave them to cool. If you are using a jar of organic beans in unsalted water just make sure to rinse them well and drain. One way or the other the result will be pretty much the same.
  2. In a large bowl, mash well the cooked red kidney beans with the help of a fork. Remove the avocado flesh with the help of a spoon and add it to the mashed beans. Mix it all well. Add then the 4 tablespoons of tahini, the freshly squeezed juice of one lemon, the salt and the extra virgin olive oil and mix it all very well until combined.
For the toast:
  1. Have the tomatoes and the sprouts well washed and prepared as indicated in the ingredients description.
  2. Toast the country bread slices (in a toaster, on a grill or in the oven, as you prefer) until golden.
  3. Spread the pâté on the toasted bread and add the cherry tomato slices and some alfalfa sprouts on top of each toast.
Recipe by Tasty Mediterraneo at