Vegan Bruschetta
Serves 815 mins prep15 mins cook
Fresh tomatoes, creamy white beans, and fragrant basil merge in this vegan bruschetta with a nourishing twist. It takes just 30 minutes to make and is layered over crisp toasted bread for that iconic difference in textures. I love making this as an appetizer, snack, or as an entire meal.
0 servings
What you need
red pepper, diced
red onion, diced
zucchini, chopped
eggplant, diced
clove garlic, minced
oz cannellini beans, 1 can
oz stewed tomatoes, 1 can
slice whole wheat bread
fresh basil, or herbs of choice
Instructions
0 Cut all of your veggies, and heat a large pan over medium heat 2 Saute the red onion, red pepper, zucchini, eggplant and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through. 4 Add the rest of the topping ingredients. Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through. If you are using vegan cheese, stir it in right when the tomato mixture is almost done cooking, and let it warm for 1-2 minutes until it melts. 6 Warm Your Bread: Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown. 8 Assemble your bruschetta. Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.View original recipe
