As a kid, I used to hate fava and vigorously protested whenever my mom tried to make me eat it. Although I regret every single bite I missed out on for lack of good gustatory senses, I am very happy to have fallen in love with fava beans in my 20s. Vegan fava bean puree is one of those recipes that you can enjoy every season. Serve it hot or cold, in whichever shape you like. This dish is a favorite at Turkish tea parties, where women usually serve it in creative shapes thanks to fava beans setting very easily.
While vegan fava bean puree is fairly easy to make, you want to pay close attention to quantities of each ingredient. Think of this one as more of a baking project where seemingly small changes can make a huge difference. For example, the first time I made it, there was way too much water and it turned into a nice thick bean soup. Tasty, yes; but not quite what I was going for. Assuming you don't want to have to experiment, I will show you step by step how to get it right on the very first try.
Vegan Fava Bean Puree: Tips to Get it Perfect
This recipe is very easy. You don't even have to do much chopping. Above photo shows how I simply quartered the onions. Just add the beans, onions, garlic, lemon juice & zest, white pepper, and salt to water at this stage.
Above photo shows how mushy it's supposed to look after cooking. Give it a taste and if anything is less than creamy, keep cooking.
I could mash the whole thing with a potato masher, or even a fork, but for faster results, I just put it through the blender.
In Turkey, it is common to serve "fava" as squares on a mezze table. But I've seen it set on cake molds, muffin tins, and a variety of different shapes— so feel free to get creative! Check out Seasonal Cook in Turkey's recipe post of fava to get an idea for what it can look like.
*Make sure to thoroughly oil the pan so that the set fava can slide right out.
Above photo shows what it looks like after pouring all the mixture in. This side doesn't have to look pretty since we will turn it upside down after cooling.
Make sure to cool it for at least 3 hours in the fridge. The longer it has to set, the better. Just be patient. (I know that is easier said than done... so I usually end up eating the leftovers from the blender.)
This Recipe is...
- So delicious
Optimizing Nutrition for Vegan Fava Bean Puree
With a whopping 50%+ of your daily recommended fiber intake, it is hard to give this recipe a bad mark on nutrition. However, you can try the following to make it even healthier:
- If you'd like to avoid refined sugar, try going with maple syrup or better yet, date or sweet potato syrup to sweeten it.
- Unless you are using a rubber mold, the oil to coat the pan is essential. You can remove the olive oil that goes into the recipe itself, but it will taste a bit more grainy.
Serve This Recipe Alongside:
To throw a mezze party, make the following to accompany in the spread:
- turkish roasted eggplant dip
- vegan turkish carrot dip: havuç tarator
- mediterranean vegan tahini dip: hibeş
- red pepper and walnut spread: acuka