Hey everyone, 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 food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Bruschetta is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Vegan Bruschetta is something which I’ve loved my entire life. They’re fine and they look fantastic.
This vegan bruschetta recipe is so fresh and delicious and makes a perfect appetizer. Chop tomatoes in half and then use a teaspoon to scoop out the seeds. This easy vegan bruschetta is made with fresh tomatoes and basil and drizzled with olive oil.
To begin with this recipe, we must 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:
- Make ready 3 brown bread slices
- Get 1 chopped green chilli
- Make ready 1 tbsp chopped ginger-garlic
- Take 1 tbsp chopped tomatoes
- Prepare 1 cup boiled green peas
- Get 1 cup boiled & shredded purple cabbage
- Make ready 1 cup chopped red capsicum
- Take 2 chopped baby corns
- Get 1 cup chopped cucumber
- Take 1 cup boiled broccoli florets
- Take 2 tsp sugar
- Make ready 2 tbsp mayonnaise
- Get 2 tsp red chilli flakes
- Make ready 1 cheese cube (grated)
- Prepare 2-3 tbsp butter
- Make ready to taste Salt
Tomato Bruschetta, Creamy Bruschetta Dip, Mushroom, Tomato, And Caramelized Garlic Bruschetta. This vegan bruschetta pasta can be a lifesaver on days when you're pressed for time to make dinner. The trick is to have all of the ingredients ready before you start heating up the pan. This vegan bruschetta is made with toasted baguette slices topped with creamy cashew cheese and your choice of three toppings.
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.
Bruschetta is one of my favorite appetizers for cookouts. This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no. View full nutritional breakdown of Vegan Bruschetta calories by ingredient. Check out this vegan bruschetta recipe we created!
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