This easy vegan pâté makes a great sandwich filling, dip or alternative to a cheeseboard served with crackers.
Finding vegan fillers for sandwiches and wraps can sometimes be a challenge, so here's a super-quick recipe for a 'throw it all in and blitz' pâté that is lip-smackingly tasty, packed with protein, and keeps well in the fridge to use whenever you need it.
This isn't just for sandwiches, but also makes a great dinner party starter with crispy toast and green salad, a simple party dip for crisps or crudités, or serve it with crackers in place of a cheeseboard.
Using the oil from the sun-dried tomato jar or tub makes this extra tomato-ey, with lemon juice and fresh thyme to finish it with a zing.
Who knew butterbeans could taste so good?!
Butterbeans are nutritional powerhouses for vegans - rich in protein but low in fat, and also a good source of fibre, iron and B-vitamins.
🔪 How to use your pâté
I use this pate or dip in all sorts of ways:
- A tasty filling for jacket potatoes
- A sandwich spread, particularly good with sliced beetroot (cooked, not the vinegary stuff!) and salad leaves
- A dinner party starter served with crispy toast and a green salad
- A party dip for crudites and breadsticks
- A 'cheeseboard' replacement with crackers and grapes
- Even tossed through pasta as a 'sauce'
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "I fancied a change from hummus and just happened to have these ingredients in the cupboard. Really tasty recipe! Definitely going on my favourites list. Thank you!" Leah
⭐️⭐️⭐️⭐️⭐️ "Amazing and so easy… I was expecting a poor-man’s hummus but this is so different. Definitely a regular make for packed lunches." WholePeanut
⭐️⭐️⭐️⭐️⭐️ "Wow! So very easy and incredibly tasty. I added a bit of red chilli to give it an extra kick. My 8 year old son has requested it in his lunchbox this week. Cheap and full of protein; perfect!" Jen
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🍴 If you liked that...
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📖 Recipe
Sun-Dried Tomato Butterbean Pâté
Ingredients
- 10 slices sun-dried tomatoes (from a jar or tub)
- 2 tablespoon oil (from sun-dried tomato jar/tub)
- Juice of 1 lemon
- 3-4 tablespoon water
- 400 g tin butterbeans
- 5-6 sprigs fresh thyme
- salt and black pepper
Instructions
- Tip the sun-dried tomatoes, oil, lemon juice and 3 tablespoon water into a blender or food processor.
- Blitz until smooth.
- Drain and rinse the butterbeans and add to the blender with leaves from the thyme sprigs.
- Blitz to a smooth paste, then taste and add salt and black pepper as required. If the pâté is a little too stiff, add another tablespoon of water and blitz again.
- Serve with toast or as a filling for sandwiches, wraps or bagels.
Nutrition
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Kate says
Easy to make and tasty, an alternative to hummus when you fancy a change!
Kate Ford says
Thanks for the feedback Kate, glad you enjoyed it!
Dianne Goode says
This is really tasty and so easy to make l triedit for lunch today. It was a bit thicker than l expected but that was no problem. I will be making this instead of buying store bought hummus from now on
Kate Ford says
Oh that's great, thanks Dianne. If you wanted it a bit thinner like a hummus consistency you could just add a splash of water to the blender, and keep going until it is the right consistency for you. Kate x
Hannah says
This is so insanely delicious! I added some Sriracha and Garlic for a little extra kick but even before that the flavors were just excellent! The real trick is not eating the entire thing in one sitting 🙂
Kate Ford says
Oh this is great to hear, thanks Hannah! So glad you enjoyed it.
Paul says
I made this today for lunch as butter beans or so underrated the recipe was great but i added a clove of garlic pressed utterly delicious
Kate Ford says
Oh yum, love the garlic addition! Glad you enjoyed it.
James says
I was so impressed with this, i added a couple of chopped microwaved mushrooms and finely chopped baby spinach to change the texture slightly, really tasty 😋
Kate Ford says
That's great to hear, thanks James!
Rachel fowler says
I love this recipe. So quick easy and tasty. Is it possible to make and preserve this?
Sarah says
Hi! I have just made this to the recioe but found water was not necessary as came out more like a spread than a patè. Very simple and tasty though so will definitely try again. Is it freezable do you know? Thanks 🙂
Julie says
How long will this last for once made? I'm wondering if I can make a large batch in advance and leave in the fridge? Thanks.
JD says
I’ve tried this and the combination of ingredients tasted great together, it was so quick and easy to make, I will definitely make it again.
wholenutpeanut says
Amazing and so easy...
I was expecting a poor-man's houmous but this is so different. A bit like the texture of tuna mayo, but fortunately none of the taste of tuna. Definitely a regular make for packed lunches.
Leah says
I fancied a change from hummus and just happened to have these ingredients in the cupboard. Really tasty recipe! Definitely going on my favourites list. Thank you 🙂
Jen Wareham says
Wow! So very easy and incredibly tasty. I added a bit of red chilli to give it an extra kick.
My 8 year old son has requested it in his lunchbox this week.
Cheap and full of protein; perfect!
thevegspace says
That's so lovely to hear Jen, thanks - it is a hit with my sons too!
Karena says
This was so nice and simple, definitely will be making again. I adjusted the recipe a little because I lacked some fresh ingredients. I used 2 tbsp of bottled lemon juice, 2 tsp of dried thyme and I only added 2 tbsp of water in total to it.
Thank you for another delicious recipe!
Pongodhall says
Just made this for the second time. It is so tasty, quick and so much I think I can half this recipe easily.
I just don't want to alter it it is so good. Amazingly happy carnivores are sharing it with me and I grate my vegan Parmesan to pad out their sandwiches so they feel happy. This recipe is a winner.
thevegspace says
Fantastic! That's great to hear - thanks x
Choclette says
This looks so scrummy Kate. If I wasn't just going out to dinner with friends, I'd be very tempted to whip up a batch for supper.
Angela / Only Crumbs Remain says
This sounds so good Kate, although we're not vegan we are vegetarian and finding interesting pates and spreads at the supermarket can sometimes be a bit of a challenge. Pinning #CookblogShare
Heidi Roberts says
I think tinned beans are the best thing since sliced bread! I often use canellini beans or butter beans to make hummus style snacks.
Kirsty Hijacked By Twins says
I love pates but have never made one but this one really does appeal to me. I have always been put off by the ingredients of regular pates. But this, being vegan, sounds perfect to make at home. Thank you for sharing with #CookBlogShare x
Kate | Veggie Desserts says
I always default to hummus, but this sounds sooooo good. Off to forage in my cupboards for the ingredients!
Deborah says
I can't wait to try this, maybe even for supper tonight. As I mentioned to you on Twitter, butterbeans are so underrated. I also combine them with avocado and chillies. Sun dried tomatoes are a favourite ingredient of mine too, bringing such a depth of flavour.
Dannii says
I have never tried making my own pate before, but this looks really easy and anything with sundried tomato is good with me.
Sam says
How long will this last for?
Kate Ford says
Hi Sam, It will keep for 4-5 days in the fridge in an airtight container, or else you can freeze half if you won't get through that much.