Finally in the Ultimate Toasty Series, we have my Spicy Bean Vegan Toasty. Just because you don’t eat cheese doesn’t mean you have to miss out on a yummy toasted sandwich!
I am a bit of a cheese-oholic, but I really didn’t miss it in this recipe. The veggies and toast provide all the textures that make a well made toasty interesting to eat and the spices provide a depth of flavour and just a hint of heat that make your taste buds tingle.
The beans do take a bit of cooking – about 15 or 20 mins, but it’s the type of recipe that doesn’t require much effort so, you can easily cook it off while you’re making the dinner the night before. Once it’s cooled, just pop it in a tub, in the fridge over night and take it to work along side a couple of pieces of bread. If you only have a toaster and a microwave at your disposal, like many workplaces, just take the beans in heat resistant Tupperware (I re-use the ones I get from the takeaway) and heat it through for a minute in the microwave while the bread toasts, then assemble.
The weather has really turned now and we can always do with some comfort food while we morn summer and wait for the delicious autumn veg to come into the shops. So I hope you’ve enjoyed the Ultimate Toasty Series and it has helped you through the seasonal transition as well as giving you a few new ideas for tasty lunches and some different ways of preparing toasted sandwiches. Now, bring on the pumpkins and blackberries!
Ingredients
- 2 slices of bread
- A tablespoon of olive oil
- Half a red onion, finely diced
- Half a red pepper, finely diced
- 1 garlic clove, crushed and finely chopped
- 1 tin of cannellini beans, drained (or any other bean you fancy)
- 2 tablespoons of lemon juice
- 1 tablespoon of tomato puree
- 1 teaspoon of paprika
- Half a teaspoon of cayenne pepper
- Half a teaspoon of cumin
- 2 tablespoons of sweetcorn
- A pinch of salt and pepper
Method
- In a pan, heat the olive oil to a medium heat and add the onions. Cook until translucent.
- Add the garlic and peppers and cook for a few mins until the peppers start to soften.
- Add the beans, lemon juice, puree, sweetcorn, and spices and mix well.
- Turn the heat down slightly, put the lid on the pan or cover with foil and cook down for 10 mins, stirring regularly.
- Toast the bread and spread half the mix over one slice. Wrap the rest up and pop it in the fridge for another day.
- Put the other slice on top, slice, and serve with a fresh leaf salad.
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Pesky Recipes 
Mmmm, I’m not Veggie or Vegan but I fancy eating this toastie, it just shouts flavour to me. Yum, thank you Sarah for coming up with yet another super idea.
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You’re welcome! 😊 x
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