Description
Start your day right with this delicious Vegan Avocado Toast topped with savory sautéed mushrooms and creamy vegan ricotta. A flavorful and satisfying plant-based breakfast or snack option.
Ingredients
Scale
Sourdough or Whole Grain Toast:
- 4 slices, toasted
Avocado Mash:
- 1 ripe avocado, mashed
Sautéed Mushrooms:
- 1 cup mushrooms (cremini or mixed), sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme or rosemary (optional)
Vegan Ricotta Topping:
- 1/2 cup vegan ricotta cheese
Garnish:
- Red pepper flakes (optional)
- Fresh herbs or microgreens
Instructions
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden. Season with salt, pepper, garlic powder, and herbs if using.
- Prepare the Toast: Toast bread to desired crispness. Spread mashed avocado on each slice, add a dollop of vegan ricotta, top with sautéed mushrooms.
- Finish and Serve: Sprinkle with red pepper flakes, garnish with herbs or microgreens. Serve immediately.
Notes
- You can make your own vegan ricotta by blending tofu, lemon juice, olive oil, and nutritional yeast.
- For added flavor, drizzle with balsamic glaze or a squeeze of lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
