Spicy Kimchi-Mayo Smothered Red-Bean Bread with Smokey, Braised Mushrooms

Kimchi-Mayo is the official condiment of summer-2010! I am obsessed, and it’s so easy to make. This lunch, which I smothered in vegan kimchi-mayo, is filling, healthy, and gluten-free! I experimented making some bread with red-beans and flax-meal, and it came out light, chewy, and excellent. It’s packed with protein and omega fatty-acids. The type of starch contained in beans gives you the satisfaction of eating starch without the heavy carb-load. Served on a bed of purple kale and topped with braised mushrooms, tempeh-bacon, and onion.

WHAT YOU’LL NEED (serves 2):

For the Beanbread:

  • • 1 15oz. can of red beans
  • • 1/2 cup flax meal
  • • 1 unsalted vegan bullion cube
  • • 2 Tbs Nutritional Yeast
  • • 2 Tbs Apple Cider Vinegar
  • • 1 tsp salt
  • • 1 tsp pepper


  • • 2 Tbs vegenaise
  • • 2 Tbs Spicy Kimchi

For the rest:

  • • 4 large purple kale leaves
  • • 2 cloves garlic
  • • 1/2 medium onion
  • • 1 cup of trumpet mushrooms
  • • 1/4 cup white wine
  • • 1/4 cup water
  • • 1 unsalted vegan bullion cube


  1. 1. In a mixing bowl, mash the beans and bullion into the flax meal until mostly smooth.
  2. 2. Add the nutritional yeast, salt, pepper, and vinegar.
  3. 3. Spread with a fork on a wax-papered baking sheet about 1″ thick, and bake on 425º for about 20 minutes. For a cracker-like texture, bake at 400º for about 30-35 minutes. Set aside.
  4. 4. Meanwhile, in a large skillet, bring the water and wine to a boil, then reduce to medium heat.
  5. 5. Add the bullion, diced garlic, diced onion, sliced mushrooms, and tempeh-bacon.
  6. 6. Let simmer until the liquid cooks off (notice, we’re not using oil!)
  7. 7. Steam or flash-boil the kale.
  8. 8. For the kimchi-mayo, simply combine the kimchi and the mayo in a small cup or bowl.
  9. 9. For plating, put the kale at the base, then the bean-bread, then the kimchi-mayo, then the braised mushrooms and tempeh.

Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • http://a-soy-bean.blogspot.com/ ASB

    For your consideration (on behalf of my English boss), I submit Picallilly mayo.

  • Kristian

    The Mayo/Tapenade version of this inspired me to try a dish — diced olives and Veganase for a dressing, beans, fried tofu, and artichoke in a garlic/olive juice sauce, on whole wheat toast (just a bit of Earth Balance Butter) — it was marvelous.

    My girlfriend is afraid of Kimchi – so I’ll be trying this one on my own.

    Thanks for these excellent ideas!

  • Pingback: The Discerning Brute » Blog Archive » Kalamata Mayo()

  • John Plummer

    OMG. I don’t check for a couple of days and you post something like this! Gotta try the bean bread!

  • Elise

    Mmm! I can’t wait to try this! :D