Vegan Protein Packed Sandwich with Sprouted Grains
Ingredients
- 1 can (398 ml / 14 fl oz) white beans , drained and rinsed (I used butter beans, but you can make it with other white beans)
- 2 – 3 cloves garlic , crushed
- 1 tsp fresh rosemary , chopped
- 1 tsp fresh thyme , chopped
- ¼ tsp chili flakes (optional)
- ½ lemon , juiced
- 1 Tbsp water
- 1 Tbsp olive oil extra virgin
- to taste salt and pepper
- 2 slices Silver Hills Sprouted Bakery Full Seed Ahead bread (or your favourite Silver Hills Bakery sprouted whole grain bread, or 1 bagel)
Instructions
- Heat oil in a skillet on medium/high heat. Add the crushed garlic, herbs and chilli flakes (if using) and sauté until fragrant, about 2 minutes.
- Add the beans and heat well stirring often. Reduce the heat and mash the beans with a potato masher.
- Add the lemon juice and 2 tablespoons of water, and mix well. The consistency should be similar to that of refried beans. Add salt and pepper to taste. (Use immediately or store in the fridge for up to a week).
- To make the sandwich, put a generous serving of the herby bean spread first on top of your Silver Hills Bakery sliced bread or bagel. Top with sliced avocado, flaky sea salt and a little more chili flakes if you’re like me and like a bit more of a kick! Enjoy on its own or with a salad or just a bunch of raw veggies on the side.