Recipes

Easy vegan toast 4 ways

17th November 2015
Easy vegan toast 4 ways

There are some days when a girl just wants it all and this easy vegan toast 4 ways definitely hits the mark.

I wouldn’t suggest making these from scratch just to top a thick, comforting slice of hot seeded toast but who am I to stop you if you need these combos in your life. Which you do.

Gather all your pre-made toppings or prep them one by one so everything’s ready to go as soon as the toast is done. I don’t feel the need to butter my toast as I find these toppings work well without and it saves me the extra calories for another slice.

I prefer to begin by toasting the bread until just lightly done then after making up a slice of each I pop all the toast together under the grill for a few minutes before serving to warm through the toppings and crisp up the edges.

Toast 4 Ways Avocado 2

The avocado way

  • 1 very ripe avocado.
  • A generous squeeze of lemon juice.
  • A drizzle of avocado oil.
  • A sprinkle of crushed black pepper.
  • A sprinkle of crushed smoked sea salt.

Mash all the ingredients together and season to taste. Spread thickly onto toast and top with a sprinkle of chilli flakes.

Got leftovers? Use it as you would guacamole. Top a Mexican burrito, spicy Buddha rice bowls or lentil chilli.

Toast 4 Ways Mushroom

The mushroom way

  • 1 cup chestnut mushrooms.
  • 1 tsp olive oil.
  • 2 tsp Dijon mustard.
  • 1 tsp nutritional yeast.
  • 1/4 tsp garlic powder.
  • 1/4 tsp onion powder.
  • A sprinkle of crushed black pepper.

Heat olive oil in a small pan and add mushrooms, garlic and onion powder and cook for 5 minutes. Once mushrooms have begun to colour and release their juices add Dijon mustard and stir well to combine. Turn off heat and add nutritional yeast and black pepper just before serving.

Got leftovers? Use to top breakfast tofu scramble or add a few splashes of plant-based cream and stir though cooked rice or pasta.

Toast 4 Ways Houmous

The houmous way

  • 1 cup canned chickpeas.
  • 1/2 grilled red pepper ( I use the jar version in oil for this recipe.)
  • Generous squeeze of tomato puree paste.
  • Generous squeeze of lemon juice.
  • 1 crushed garlic clove.
  • 1/8 tsp smoked paprika
  • A sprinkle of crushed black pepper.
  • 1-2 Sun dried tomatoes ( I use the jar version in oil for this recipe)

Blend everything except the sun-dried tomato in a food processor until smooth, Add a tsp of warm water if the mix looks too dry. Top with a chopped sun-dried tomato and a drizzle of the sun-dried tomato oil from the jar.

Got leftovers? Top off a jacket potato or use as a dip for pitta breads and crudités.

Toast 4 Ways Olive

The olive way

  • 1/2 cup of green pitted olives.
  • 1 Tbsp capers.
  • 1 Crushed garlic clove.
  • 1 Tbsp extra virgin olive oil.
  • 1 tsp chopped fresh parsley.
  • 1 tsp chopped fresh dill.
  • A generous squeeze of lemon juice.
  • A sprinkle of crushed black pepper.

Mix everything to a chunky paste in a food processor. Season to taste. Lightly toast 1/2 Tbsp pumpkin seeds to sprinkle on top before serving.

Got leftovers? Stir into cous cous or potato salad.

Vegan toast 4 ways

If you can restrain yourself to one slice of each then you’re a stronger person than I my friend. Who says a girl can’t have it all. Tag me #applefalltree in your version over on Instagram. Happy crunching, happy brunching.

You Might Also Like

No Comments

Leave a Reply