These three recipes are truly staples in my diet. They are great for sandwiches, as a dip or as a little something to mix into your lunch bowls (especially the sweet bell pepper spread).
Often times I find vegan spreads so complicated with having to soak nuts add fancy ingredients etc… BUT these recipes are so incredibly simple! They are probably the easiest vegan spread recipe you will come across!
I like to make a little more ahead and keep it in the fridge for two days or so. This way I have little bit prepped.
So let’s just get started.
Sweet Bell Pepper spread
- 2 sweet bell peppers (have at least one red pepper in the mix)
- 50tg walnuts
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 1/4 tsp Cayenne pepper
- 1 tbsp dried parsley
- juice of 1/2 lemon
- 1 tbsp Honey or maple syrup
- salt and pepper
- Preheat the oven to 200°C/392°F. Wash the sweet bell peppers, cut them in half and get rid of the core. Place the Bell Peppers with the skin side up onto a lined baking tray and bake on the oven for 15-20min or until the skin gets brown and bubbly. If in doubt, let it roast a little longer.
- Let the sweet bell peppers cool and the peel off the skin. It should come off easily. Combine the skinned peppers with the rest of the ingredients into a blender and blend until smooth.
Creamy White bean spread
For the instructions click here.
Citrus-y Lentil spread
For a more rich and curry-y lentil spread use this recipe.
- 100g red lentils
- 1tbsp olive oil
- 1tbsp lemon juice
- salt and pepper
- In a small covered pot, cook the red lentils until done. Start out with 150ml water and keep adding, more if needed. The lentils should be very soft!
- With the back of a spoon mash the lentils until smooth. It doesn’t have to be too smooth or perfect. Then add olive oil, lemon juice and salt and pepper.
For an amazing combination to die for, add caramelized cherry tomatoes on top. The recipe is here.