Vegan Bruschetta
Vegan Bruschetta

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan bruschetta. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

Vegan Bruschetta is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vegan Bruschetta is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have vegan bruschetta using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Bruschetta:
  1. Take 3 brown bread slices
  2. Get 1 chopped green chilli
  3. Prepare 1 tbsp chopped ginger-garlic
  4. Prepare 1 tbsp chopped tomatoes
  5. Take 1 cup boiled green peas
  6. Take 1 cup boiled & shredded purple cabbage
  7. Make ready 1 cup chopped red capsicum
  8. Prepare 2 chopped baby corns
  9. Get 1 cup chopped cucumber
  10. Get 1 cup boiled broccoli florets
  11. Take 2 tsp sugar
  12. Get 2 tbsp mayonnaise
  13. Get 2 tsp red chilli flakes
  14. Get 1 cheese cube (grated)
  15. Get 2-3 tbsp butter
  16. Prepare to taste Salt

This recipe is a must for parties and I. The Best Vegan Bruschetta Recipes on Yummly Tomato Bruschetta, Creamy Bruschetta Dip, Mushroom, Tomato, And Caramelized Garlic Bruschetta. 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:
  1. Apply butter on both the sides of the bread slices and roast them till they are crisp. Keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place the 3 toasted bread slices on a baking tray and spread the topping all over. Add some cheese over it.
  6. 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 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 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.

So that’s going to wrap this up with this exceptional food vegan bruschetta recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!