Vegan Recipe: Sliced avocado & homemade mixed bean tapenade on buckwheat crispbreads

Posted on Jan 31, 2016

vegan snack

Photo credit: Vicki Psarias

The month of January has seen me embark on Veganuary, an initiative many take part in each year, which aims to reduce the suffering of animals by inspiring and supporting people all over the world to go vegan for the first month of the year. 

After a summer of plant-based eating last year, and feeling better than ever, I was excited to rid myself of meat and dairy for the new year, and I must say I?ve felt full of energy and more content than ever.

I think I might well go veggie by Feb the 1st because of it and who knows whether I opt to be vegan full time (not just Beyoncé style) in the future.

I?ve been creating lots of exciting vegan recipes over on my blog Honest Mum and wanted to share one of my go-to vegan snacks with you guys (which vegans and non-vegans alike will love): Sliced Avocado & Homemade Mixed Bean Tapenade On Buckwheat Crispbreads.

They are the perfect way to beat those mid-afternoon munchies without reaching for the biscuit tin and promise to keep you feeling full for hours while packing a healthy punch.

Beans are jam packed with nutrients-as well as being high in fibre, iron, magnesium and vitamin B, mixed beans are a great source of protein making them essential food for anyone following a vegetarian or vegan diet.

Once made, the tapenade will last for 2-3 days. Simply store in a air tight tupperwear box and refrigerate to keep fresh. Even my kids loved these!

vegan snack

Photo credit: Vicki Psarias

Check out my recipe below:

Sliced Avocado And Homemade Mixed Bean Tapenade, Sprinkled With Smoked Paprika Avocado And Homemade Mixed Bean Tapenade

tapenade

Photo credit: Vicki Psarias

Ingredients

Crackers of your choice (vegan). Here we use buckwheat crispbreads which are also gluten-free.
1 Avocado sliced
Smoked paprika
Extra-virgin olive oil
For the mixed bean tapenade (makes 6 servings)

1 x 400g can of mixed beans
2 tbsp of extra-virgin olive oil
Juice and zest of one lemon
1 tbsp fresh parsley
1/4 tsp of sea salt
1/2 tsp of coarse black pepper
Method

To make the tapenade, combine mixed beans, oil, lemon juice and zest parsley, salt and pepper in a blender. Blitz until smooth.

Serve on the crackers, top with sliced avocado, a light dusting of smoked paprika and a drizzle of olive oil and seasoning.

Delicious!

veganuary

Photo credit: Vicki Psarias

Will you try them or opt to go vegan for a month like I have?

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About Vicki Psarias

Vicki Psarias blogs at Honest Mum and Mummy’s Got Style Psarias is an award winning writer/director winning the 30 Under 30 Square Mile London Talent Award, The Channel 4 4Talent Award for Best Filmmaker amongst many Best Director film festival awards from LA to India. Vicki features in the Guardian?s Courvoisieur Future 500 and was highly commended at the Red Magazine Red Hot Women Awards for her writing and directing work. Her film website is www.vpsarias.co.uk. Vicki is former Editor of the Film & Festivals Magazine @VickiFilm.

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