Tahini Beans on Toast

Victoria Harley

Vegan tahini beans on toast
Prep Time: 10M
Cooking Time: 20M
Serves: 2

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900g broad beans in their pods, shelled, boiled for 5 minutes and skinned

1 tbsp olive oil

1 clove garlic, finely chopped

1 tbsp lemon juice

2 tbsp chopped fresh mint

1 tbsp light tahini

2 slices sourdough rye bread, toasted

Tofu “cream cheese” or your preferred alternative

Upgrade your boring breakfasts with this tahini beans on toast recipe.

It’s also perfect as a light lunch, or to accompany a beer or a glass of white wine on a sunny summer evening.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 2


  • Once you have boiled the beans and taken the thick outer skins off you should have around 5-6 tablespoons of beautiful vivid beans.
  • Pour the olive oil into a small frying pan and place on a medium heat until the garlic begins to sizzle but not colour.
  • Add the beans to the pan and stir to incorporate the garlic.  Keep stirring for a couple of minutes, the beans only need warming through rather than frying.
  • While the beans are heating through, toast the rye bread and spread with a layer of cream cheese.
  • Add the lemon juice and mint to the pan and remove from the heat.
  • Stir in the tahini and carefully spoon the beans onto the toast.
  • Enjoy!

Looking for more beans on toast ideas? You’ll love this garlicky butterbean toast topper.




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