What spreads does a veganist put on bread?
 

There is the regular stuff like peanut butter and strawberry jam.
Sellery salad, cucumber salad, potato salad.

I was kind of getting bored and wanted some more variety in my spreads.
So I went to the toko and found xo mushroom sauce. That is a topping based on shiitake with different spices. It's primarily used to put on noodles but it goes great on bread. It's here available in 5 different flavors. I am sure there must be something like that available in the US and other parts of the world too.

I also bought some bean sauces in the toko. Try them on bread too.

But another great spread for bread is houmous. It's quite easy to make yourself. I plan to go ahead with making my own bean mousse. Houmous is typically based on chicken peas, but nothing says you can't make your own bean mousse with other beans or peas.
It's just a matter of how to get the right thickness of the mousse. I think the trick is to use tahin to make it thicker. From there on you can play with flavors as much as you want. Like smoked paprika powder, etcetera.
I haven't tried to make it myself yet, but I will definitely give it a try in a short while. It's way cheaper to make it yourself.
Bean mousse is savory and has less calories then peanut butter.

What do you put on bread that is plant based? Any good ideas, please?

Now in winter here I have plenty of pumpkin, so I make pumpkin dip, yes houmous is easy to make, in summer I fry eggplants or when ever I can get some not to expensive, and turn it into a dip or spread.
Or sometimes I mix pumpkin and chickpeas.
There are many vegetables who lend themselves for it.

Thank you Rah nam.

I just finished a spread of grilled eggplant. It had a nice grill taste to it.
When I bought some houmous the other day I was told you can store it up to 4 or 5 days in the fridge.
Can you store pumpkin dip in the fridge too for say 4 or 5 days?
I like to make spreads that I can use for several days. It saves a lot of work. I don't like to spend every day too much time to my food. Just laziness.
I guess if I make houmous myself I would have to be able to store that for like 4 days in the fridge too.

Apart from using those spreads on bread I think I can also use them in the afternoon on a cracker or so. Just to get through to dinner time.

Have you ever tried using mushrooms in a spread? Like chopping them into fine crumbs and mix them through houmous or mashed eggplant or so?

Many vegan cheeses you could try ....

Hi knight,

I don't know where you live, if I remember well it's either UK or US.
I did a quick search on vegan cheeses available here in Holland and read a not so enthousiastic review about it. They tried a few of them and the taste of putty came up in some of them. The stuff you use to fix the glass in a window.
I remember from trying vegan mayonaise in the past that I got the same taste from it. I didn't like it.

Maybe there is a wider variety available outside Holland with better taste. But I suppose vegan cheese may also be considerable costlier then other spreads and that is also a factor of considerable importance to me. So I am not really keen on trying that overhere.

If you say vegan cheese I think I would rather try making some spread from tempeh or tofu. That can be a good start for a dip or spread too. But I never tried it. I am in the early stages of finding new spreads for bread.

vegimite...

Yes, I think vegimite is pretty similar to Marmite. I like that a lot. I use it together with peanut butter on bread.

One day I hope to make a pizza with Umami flavor. Maybe I should just spread a thin layer of marmite on it and then add pasta sauce and whatever veggies go for pizza.
But if your spread a thin layer of Marmite on the risen pizzadough it might sink in. That's what I am worried about.

My last pumpkin spread is there at least a week, but then my senses tell me if I can eat it or not. I don't go by dates.
I have used mushrooms, and if you use a blender you don't have to chop them up very fine. I am not that fussed if they are in large bits or very fine.

Tahini and also hommus

I never tried pumpkin before. You make me a little curious about it. Maybe spread is a good way to start with it.

I guess there are several ways of making spreads then. Pumpkin and other vegetables, beans and peas, maybe tempeh and tofu as well. I just have to try.

I tried making a spread in the past with the okara of home made soymilk, but I didn't know how to thicken the spread. Couldn't figure it out. I suppose tahin does the trick.

About a year ago I started to make my own bread. Now that I am a year further I know how make a fine tasty loaf of bread. So maybe the coming year I have to spend on learning to make my own spreads from time to time. Looks interesting. :smile: