A couple weeks ago I was at the farmers market, and I met this nice girl, who much to my surprise, was selling a decent assortment of vegan baked goods. I ended up purchasing one of her scones and a lovely baguette. As soon as Taryn saw the baguette I got, she thought the same thing I was thinking: veggie subs!
We wanted to jazz these subs up a little bit, so we decided to make a white bean pâté, and horseradish dressing – ever since we made our copycat “blooming onion” we’ve been obsessed with horseradish sauces. We thought this would be a little more interesting than the typical veggie sub you would get from a place, like Publix or Safeway, which is basically just mixed veggies with mustard and ordinary hummus or guac – if you’re lucky. Please let us know what you think in the comments, and as always, enjoy!
Crunchy french baguette topped with a sweet and savory caramelized-onion navy-bean pâté with a drizzle of zesty horseradish sauce.
Ingredients
- 3 cups cooked navy beans
- 1 tbsp olive oil
- 1 onion, sliced
- 1 large king oyster mushroom, or other mushrooms of your choice, finely chopped
- 3 cloves garlic
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 handful spinach
- 1/4 cup cherry tomatoes, halved
- 1 avocado, smashed
- 1 baguette
- 3 tbsp vegan mayo
- 1 tbsp horseradish
- 1/2 tsp black pepper
Instructions
- In a pan over low-medium heat, add oil and onions and stir well.
- Saute the onions for about 10 minutes just until they begin to soften and then add the mushrooms.
- Stirring occasionally, keep sauteing the onions and mushrooms for about 30 minutes until they begin to caramelize.
- Add the garlic, sugar and apple cider vinegar and keep stirring while they caramelize.
- Once the mushrooms and onions are nicely browned, remove from heat and set aside.
- In a small bowl, stir together the vegan mayo, horseradish and black pepper and set aside until ready.
- In a food processor, add the navy beans, salt, pepper and caramelized onion mixture and blend until smooth, about 5 minutes.
- Toast your bread at 400° if desired.
- Spread the navy bean pate on one side of the toasted bread. Top with spinach and tomatoes and spread the guacamole on the other side.
- Drizzle the horseradish sauce on the sandwich and eat it up.
Leave a Reply