Makes a thick spreadable paste similar to the Loma Linda Sandwich Spread that has been discontinued or Humus. I like it on home made bread with a dill pickle but it is good plain. It is also an excellent cracker spread. Seasonings are optional, you can try other nut butters if your not into peanuts. A list of ingredients from the can is included for reference.
Loma Linda Sandwich Spread
Thanks to dbsnova for this recipe.
Loma Linda Sandwich Spread
- 15.5 ounes chickpeas drained
- 3.8 ounces sliced black olives drained
- 6 ounces tomato paste
- 3 1/2 ounces firm tofu
- 2 tablespoons peanut butter
- 1 teaspoon Lemon juice
- 1/2 teaspoon celery seeds
- 2 ounces pimentos
- 1 teaspoon Onion powder
- 1/2 teaspoon accent , (optional has msg, increase the salt to taste.)
- 1/4 teaspoon sea salt
- 1/2 teaspoon Braggs vinegar
- Mix all ingredients in a food processor. This stays fresh in the refrigerator for up to a week.
My mom and I changed the recipe a little. We only used 1/2 of the tomato paste and tofu that was in recipe and added a teaspoon of garlic powder and doubled the olives. We had my sister taste test and she preferred this over the spread we made exactly how the recipe read.
I too search for copy cat recipes of some of the old Loma Linda vegetarian foods. Does anyone remember Vegelona? Is there a recipe copy of that?
I contacted the *New Owners of Loma Linda and asked to speak with the upper management because they swear they never made any such product as Loma Linda sandwich spread but I remember it well and I told Them Loma Linda definitely made it !! We used to eat it all the time in the 60s and 70s growing up and we loved it ! I asked if they would consider making it again because it would have international appeal and you could put it on pita bread with lettuce tomato vegan mayonnaise avocado and may be a tiny bit of salsa if you’re feeling sexy ! They claimed the only thing they ever made in a sandwich spread was there are imitation tunafish . 😤🤔 has anyone ever had any luck contacting them and does anyone have a picture of the old label that I can send them ! Thank you very much 🤓 ✨💜 ZJ
I have a picture of the old label. Send me an email and I will send you a picture, I’m not able to attach it here.
I still have an old can in my pantry of Loma Linda Sandwich Spread (I won’t be using it), I also have a can label that I attached to the recipe I printed out. My family grew up in Loma Linda and we ate the stuff often! They definitely did make it and I have the proof positive it existed!!!!
However, I have modified this recipe above just a tad to make it even better! Closer to the original taste!
I add 1 Tbsp of Brewer’s Yeast (Nutritional yeast), 1 heaping tsp of Celery seed, 2 tsp of Bragg’s Liquid Aminos, 1 large can of ripe olives and I do not cream all the ingredients. The olives and pimentos are pulsed in to give the spread texture! In the original spread, you can see little pieces of olive and pimentos!
I still have one can in the pantry. Probably 40 yrs old by now. I can send you a picture if you like.
I loved the Original. This recipe gives something similar, but not the same.
This is more tomato, and sweeter than I remember. Has anyone else
modified it to get closer to the original? And the original must have been cooked,
not just blended raw. Has anyone tried cooking or steaming this?
Am trying to achieve both texture and taste of original Loma Linda Sandwich spread. Can someone please tell me how to steam it? What temp, how long? The recipe states the cook time as 10 minutes, yet there’s no mention of cooking anything. When one opened the original cans, the sandwich spread was topped with a bit of what appeared to be aspic. Not trying to mass-produce, here, just want a product that is as close to the original as possible.
I always used Loma Linda Sandwich Spread as the base for building on, never plain. Frankly, I thought it was disgusting plain. With this recipe, I can just keep going and make my regular sandwich spread. If you’re keeping score at home that means I’m adding mayo, chopped celery, diced dill pickles, diced Walla Walla sweet onions (if I can get my hands on any), and whatever else seems right in the moment. Black pepper, maybe some curry powder. It’s never the same twice. But plain out of the can? Philistine!!
Kevin, you sound like one amazing cook 😉 Your sandwiches sound far more creative than what I make everyday.
Did anyone use it straight from the can? Your additions sound pretty much like what I grew up with, minus the onions.
As a kid I ate the sandwich spread plain — maybe we put mayo on the bread. Is the Nuteena recipe here too? My aunt made cutlets out of Nuteena slices (sorry don’t know the recipe for the cutlets. I think it used to be on the back of the can.) I loved the hot dogs. Protena, being primarily wheat gluten, gave me a stomachache. The chicken was also mostly wheat gluten, but I liked it.
Anyone remember Worthington salisbury steak?
I’m going to hazard a guess that any decent apple cider vinegar would work. In the quantity of 1/2 tsp., I’m gonna be real impressed if you can tell me I didn’t use Braggs! 🙂 Where it really matters is in the peanut butter. Jif creamy. Yeah, I know, I know. Not organic, has transfats and sugar. I’m standing by it.
I love Braggs.
Ruth B Woolcock
Definitely too much tomato paste relative to other ingredients. Like the convenience of using tofu. I think the original product was steamed with soy flour and ground peanuts so the texture was different but this is certainly easier and much more do-able.
Am trying to achieve both texture and taste of original Loma Linda Sandwich spread. Can someone please tell me how to steam it? What temp, how long? The recipe states the cook time as 10 minutes, yet there’s no mention of cooking anything. When one opened the original cans, the sandwich spread was topped with a bit of what appeared to be aspic. Not trying to mass-produce, here, just want a product that is as close to the original as possible. Loved that stuff!
I am sorry my “cook” time is confusing. I have an option of prep time and cooking time. I wished it was something like “active” time.
where is the recipe that says to steam the sandwich spread? anyhow, I think maybe a bain marie covered with foil in the oven might work? or a glass dish on top of a vegetable steamer? do those techniques make sense?
I have an idea that to achieve the original it needs to be cooked similarly to the peanut butter Loaf in the apple a day cookbook because that turns out in a similar manner. And when you just add peanut butter and tomato paste they kind of overpower it unless you steam it so I would kind of go with that recipe I mean just the steaming time rather and you probably are just going to need to check it cuz it will be thicker than that is going into the oven but use the same idea and then just check it often and when it gets done it’s done. I’ve been wanting to try it but I haven’t done it yet. My other idea instead of adding straight up peanut butter is to add a little tiny bit of tomato paste but not a whole can and mash-up Nutaleen or some version of that with chop’t garbanzos or do them in the food processor but don’t make them smooth and minced black olives and pimento and whatever other seasoning you like and see if you combine that with Nutaleen you might come up with something more like the original sandwich spread
Gerri B F Krook
This is wonderful. I have certainly missed this, and this is better if that is possible. Thank-you so very much.
Braggs seasoning, Braggs vinegar,…???
As much as I loved “Loma Linda Sandwich Spread” while growing up, this recipe, which I’ve slightly modified, is even better than what we use to buy in the can. It is delicious!