Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan bruschetta. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Bruschetta is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vegan Bruschetta is something that I have loved my entire life.
All of these vegan bruschetta recipes are super quick and easy. You can make them at home and serve at any gathering as a delicious and fresh easy vegan appetizers. They also make a great healthy snack recipe as well as finger food at a party (think girls night or cocktail party).
To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan bruschetta using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Bruschetta:
- Take 3 brown bread slices
- Get 1 chopped green chilli
- Make ready 1 tbsp chopped ginger-garlic
- Make ready 1 tbsp chopped tomatoes
- Prepare 1 cup boiled green peas
- Get 1 cup boiled & shredded purple cabbage
- Make ready 1 cup chopped red capsicum
- Prepare 2 chopped baby corns
- Get 1 cup chopped cucumber
- Prepare 1 cup boiled broccoli florets
- Get 2 tsp sugar
- Prepare 2 tbsp mayonnaise
- Make ready 2 tsp red chilli flakes
- Take 1 cheese cube (grated)
- Make ready 2-3 tbsp butter
- Prepare to taste Salt
A vibrant and simple appetizer that is perfect to serve when loved ones come to visit! The tomato bruschetta is also delicious with cashew ricotta, hummus, guacamole, or vegan mini mozzarella balls. But also vegan parmesan or crumbled tofu feta make a great flavorful topping. You can even serve the tomato salad as a kind of salsa dip for vegan burrito samosas , quesadillas , crunchwraps , spinach wraps , or other tortilla recipes.
Instructions to make Vegan Bruschetta:
- Apply butter on both the sides of the bread slices and roast them till they are crisp. Keep aside.
- For the topping, melt 1 tbsp butter in a pan. Add 1 chopped green chilli, 1 tbsp chopped ginger-garlic, 1 tbsp chopped tomatoes and saute. Let the tomatoes turn soft.
- Add 1 cup boiled green peas, 1 cup boiled & shredded purple cabbage, 1 cup boiled broccoli florets, 1 cup chopped cucumber, 2 chopped baby corns, 1 cup chopped red capsicum. Cover for 3-4 minutes & let the veggies steam.
- Add 1 tsp sugar, salt as per taste, 1 tsp red chilli flakes, 1 tbsp grated cheese. Let it remain on gas with covered lid for 1-2 minutes. Remove and let the topping cool.
- Place the 3 toasted bread slices on a baking tray and spread the topping all over. Add some cheese over it.
- Let the slices bake at 180 degrees in a pre-heated oven for 3-4 minutes. Serve hot with a mayo dip made by combining 2 tbsp mayonnaise, 1 tsp red chilli flakes, and 1 tsp sugar. You can even cut it in triangles or squares for easy bite size pieces.
The vegan bruschetta pasta is slightly spicy from the garlic. Slightly sweet from the tomatoes and slightly tangy from the vinegar. Add fresh basil and oh man! You'll want to make this all summer long. I'll be honest, summer is my least favorite season, but it's dishes like these that ease the pain.
So that is going to wrap it up for this special food vegan bruschetta recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
