Homemade sandwich spread

Years ago, I ate a lot of Heinz sandwich spread- it was a good vegetarian option in a time when there was not a lot to choose from besides cheese. Being frugal as I was, I later switched to the generic brands when they developed their own version. Even though I wasn't vegetarian anymore, I still liked it, and still didn't eat meat on bread. Now I make my own, as they don't sell anything like this around these parts. The homemade version is obviously healthier, but I find it way more flavourful as well. As it's quite perishable compared to the store bought version, I don't make large batches at once. Or I only prepare the vegetables so I can mix in the remaining ingredients on the spot. This past week, I made a batch sandwich spread to have on baguette with lentil soup. There was some leftovers for the next day. When it comes to perishable foods, I'm always a bit anxious not to make too much as I'm so cautious about wasting anything. 

I always make it a bit different, depending on what's in season and what I have at home. This is how I made it: 

An onion, cut in half and sliced very thinly    Grated carrots, turnips and courgette              Some homemade sauerkraut                            Seasonings: salt, red pepper flakes, dried parsley, and garlic

Mayonnaise and double concentrated tomato paste 

Sautee the onion and then add the carrots, sautee this with the onion for about a minute, then add the seasonings, turnip, and courgette. Stirr well and cover your pot with a lid. The turnip and courgette will release liquid so don't add any liquid. After about 10 minutes, check the doneness and if it's tender but there's still some liquid, let it evaporate without the lid. Then allow to cool completely and when it's cooled down enough, add the mayonnaise and tomato paste. The tomato paste isn't essential, but it kind of duplicates the store bought version that I liked the most. Then add some well drained sauerkraut. You can add any other fermented or pickled vegetables, this is just what I had on hand. The fermented vegetables not only adds in some extra nutrients, it's also a flavour enhancer- there should be a bit of tangy flavour in this sandwich spread, in my opinion. 

Just use your creativity and remember to use what you have, rather than to run to the store for single items. No mayonnaise? No problem! Make your own, or use yogurt/cream cheese/even leftover bechamel sauce. Use any veggie you like. No fermented/pickled vegetables? Add in some lemon zest and juice, or vinegar etc.