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+ servings

Fava Bean Toast

Prep Time15 minutes
Cook Time5 minutes
Servings: 1 serving


  • mortar and pestle
  • saucepan
  • small pot


  • 1 slice sourdough bread
  • 1 lb fresh fava beans (in the shell) or use 1 cup frozen and thawed fava beans
  • 2 tsp olive oil extra virgin, more for drizzling
  • 1/2 clove raw garlic grated, more, to taste
  • 1/2 lemon juiced save the zest
  • 1/4 tsp chili flakes
  • 1/2 tsp salt kosher
  • 1/4 tsp black pepper
  • vegan cheese to taste
  • fresh mint leaves to taste


  • Start by preparing the fava beans. Remove the large shells and place the beans in a bowl. Bring a large pot of water to a boil and cook the beans for 3 minutes, then immediately transfer to an ice bath to blanch. Let sit in the iced water and then remove the thin skin layer on the beans. Drain the peeled beans and set aside.
  • Transfer the beans to a mortar and pestle or food processor along with olive oil, garlic, salt, lemon juice, chili flakes, salt and pepper. Mash or grind until the mixture is chunky.
  • Toast a piece of sourdough bread in a pan over medium heat with a touch of oil, until nice and golden on both sides. Add the bean mixture on top of the toast and finish with vegan cheese to taste, lemon zest, fresh mint and a drizzle of olive oil to garnish.