Miso and White Bean Pâté (a delicious plant-based spread)

Miso and white bean pâté is made with either mellow white or chickpea miso, combined with Great Northern or cannellini beans. Serve this delectable vegan spread as an appetizer with bruschetta, whole-grain crackers, and/or crisp vegetables.

Miso comes in several varieties that are mostly interchangeable, though mellow white miso is a the most unique for its lighter color and flavor. Chickpea miso is one of the newest varieties of this traditional food is chickpea miso, which is soy free.

Either one of these varieties better for making this spread than the more traditional dark miso varieties (which have deep roots in China and Japan), both from flavor-wise and visually.

Serving suggestions: As mentioned earlier, this spread is lovely served with all kinds of crisp raw vegetables (bell peppers, carrots, celery, Belgian endive, turnip, among others) whole-grain crackers, crispbreads, and bruschetta. If you’d like to make your own bruschetta, here are the easy steps:

How to make Bruschetta

Bruschetta, is basically fresh baguette or Italian bread, sliced and oven toasted until crisp. It’s a classic accompaniment for spreads like this one. Use whole-grain bread for added goodness. You’ll need: 

• 1 long fresh baguette or Italian bread (not too skinny)
• Olive oil cooking spray or extra-virgin olive oil
• 1 large clove garlic, halved

1  Preheat the oven to 350º F.

2  Cut the bread into 1/2-inch-thick slices. Arrange in a single layer on a parchment-lined baking sheet and spray the tops lightly with cooking oil spray or brush lightly with olive oil.

3  Bake the bread slices for 7 minutes, then turn them over, spray or brush lightly again, and continue to bake for 5 to 7 minutes longer, or until golden and crisp. Remove from the oven and cool completely.

4  When cool enough to handle, rub one side of each toast with the cut side of the garlic. Serve in a napkin-lined bowl or basket.

Explore more …

• Umami-Packed Miso Recipes
• Caramelized Onion and White Bean Dip or Spread
• Vegan Recipes Using Cannellini & Great Northern Beans
• Delicious, Easy Vegan Dips & Spreads

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Yield: 6 to 8

Miso and White Bean Pâté (a delicious plant-based spread)

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Miso and white bean pâté is made with either mellow white or chickpea miso, combined with Great Northern or cannellini beans, is an easy and appetizing spread. Serve as an appetizer with bruschetta, whole-grain crackers, and/or crisp vegetables. Carrots, celery, bell pepper, turnips, and Belgian endive are all good choices.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 to 3 cloves garlic, minced
• 1 medium celery stalk, diced
• 2 to 3 tablespoons mellow white miso or chickpea miso, to taste
• Juice of ½ lemon (about 2 tablespoons)
• 15-ounce can cannellini or Great Northern beans, drained and rinsed
• Freshly ground pepper to taste
• 1 tablespoon caraway or hemp seeds, optional
• Parsley for garnish, optional

Instructions

1. Heat the oil in a small skillet. Add the onion, garlic, and celery and sauté over medium heat until all are tender and golden. 
2. Transfer to the container of a food processor or mini-prep with the remaining ingredients except the optional seeds and parsley. Drizzle in a little water, just enough to get things moving.
3. Process until creamy and smooth. If using seeds, add now and pulse a few times to distribute.
4. Transfer the mixture to a shallow serving container and pat in. Garnish with parsley if using, and serve as suggested in the headnote.

Notes

This may be made ahead of when it’s needed and refrigerated; bring to room temperature before serving.  

See lots more plant-forward vegan appetizers & snacks.