As a non-meat eater, I’m always on the look-out for ideas to inspire a new and tasty vegetarian sandwich filling. Let’s be honest, there are few things as unappealing as the miserable triangles of white sliced bread filled with bland grated cheese which are rolled out as the vegetarian sandwich option at so many buffets and events. Would you miss these if they never appeared again?
So, I made it one of my missions to come up with some new sandwich fillings that are full of yum not glum and this is one of our favourites. Not only is it vegetarian, but it’s also vegan and low FODMAP too.
The butter beans give it a delicious, creamy texture and combined with the walnuts it’s a protein-packed spread which just needs some fresh crusty bread – preferably sourdough – to make a scrumptious sandwich. It even doubles up as a dip and makes a great quick and healthy snack with a few slices of carrot, celery and cucumber.
Red pepper, walnut & butterbean sandwich spread
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Loading...A low FODMAP vegetarian and vegan sandwich filling that also doubles up as a dip with crudites. Find it online at https://www.peskyveggie.com/butterbean-red-pepper-walnut-spread/
Ingredients
- 70 g tinned butterbeans, drained and rinsed well
- 50 g walnuts, chopped roughly
- 50 g roasted red peppers from a jar, drained
- 10 g fresh basil, chopped
- 2 spring onions (green parts only), roughly chopped
- 1 tbsp nutritional yeast flakes
- 1 tbsp garlic-infused olive oil
- ½ tsp smoked paprika
- Sea salt and black pepper to taste
Instructions
Add all ingredients to a mini processor and blitz until smooth.
To keep the meal low FODMAP, serve on sourdough or gluten free bread, or as an accompaniment to crudités or FODMAP friendly crackers.
It will store for 2 – 3 days in an airtight container in the fridge.
Notes
This makes 2 low FODMAP servings based on Monash guidelines, but if you're using it for sandwiches, there will be enough to fill several.
