How to Make Perfect Vegan Bruschetta

Vegan Bruschetta. The only thing that would make a bruschetta not vegan would be if the bread wasn't vegan. And bread is very often vegan. Especially breads like a French baguette or a ciabatta, these breads are almost always vegan.

A vibrant and simple appetizer that is perfect to serve when loved ones come to visit! 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. You can cook Vegan Bruschetta using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan Bruschetta

1. You need 3 of brown bread slices.
2. You need 1 of chopped green chilli.
3. Prepare 1 tbsp of chopped ginger-garlic.
4. You need 1 tbsp of chopped tomatoes.
5. It's 1 cup of boiled green peas.
6. Prepare 1 cup of boiled & shredded purple cabbage.
7. It's 1 cup of chopped red capsicum.
8. It's 2 of chopped baby corns.
9. Prepare 1 cup of chopped cucumber.
10. You need 1 cup of boiled broccoli florets.
11. Prepare 2 tsp of sugar.
12. Prepare 2 tbsp of mayonnaise.
13. Prepare 2 tsp of red chilli flakes.
14. Prepare 1 of cheese cube (grated).
15. You need 2-3 tbsp of butter.
16. You need to taste of Salt.

They also make a great healthy snack recipe as well as finger food at a party (think girls night or cocktail party). This easy vegan bruschetta is made with fresh tomatoes and basil and drizzled with olive oil. You won't miss having cheese on your bruschetta if you use fresh red ripe tomatoes and flavorful basil. It is best if you grow your own tomatoes or can buy them in season at a farmers market since a ripe seasonal tomato is unsurpassed for taste.

Vegan Bruschetta step by step

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..

Spread evenly over each slice of bread. You can mix the topping ahead of time to blend flavor together. This is the first savory recipe of our healthy vegan breakfast recipes series. The recipe is incredibly simple, but is soooo good. Crostini or bruschetta, have you given it a thought?

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