Vegan Bruschetta. 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. Easy and flavorful homemade Vegan Bruschetta made with crunchy baguette, ripe tomatoes, fresh basil and salty kalamata olives.

Creamy Bruschetta Dip, Mushroom, Tomato, And Caramelized Garlic Bruschetta, Tomato Bruschetta. Bruschetta is an appetizer that's loved all around the world. My version is simple, delicious, and of course vegan!

Actually this is a simple recipe just next the other ones. I think the hardest portion is to find the best ingredients so you can enjoy the appetizing Vegan Bruschetta for your breakfast with your friends or family. You can have Vegan Bruschetta using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Bruschetta

It's 3 of brown bread slices.
You need 1 of chopped green chilli.
You need 1 tbsp of chopped ginger-garlic.
Prepare 1 tbsp of chopped tomatoes.
It's 1 cup of boiled green peas.
You need 1 cup of boiled & shredded purple cabbage.
Prepare 1 cup of chopped red capsicum.
It's 2 of chopped baby corns.
It's 1 cup of chopped cucumber.
You need 1 cup of boiled broccoli florets.
Prepare 2 tsp of sugar.
You need 2 tbsp of mayonnaise.
It's 2 tsp of red chilli flakes.
Prepare 1 of cheese cube (grated).
Prepare 2-3 tbsp of butter.
It's to taste of Salt.

This recipe is a must for parties and I. This is the best vegan bruschetta I've ever tried! Take bruschetta from appetizer status to a meal!. I love my bruschetta on toasted whole wheat bread, spread with my oil-free green pea pesto, and topped with a layer of sauteed baby bella.

Vegan Bruschetta step by step

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..

Tomato Bruschetta, a classic Italian appetizer made with grilled crusty bread rubbed with garlic and a light brush of olive oil. This vegan bruschetta is made with toasted baguette slices topped with creamy cashew cheese and your choice of three toppings. Bruschetta is one of my favorite appetizers for cookouts. Fresh bruschetta is an absolutely wonderful addition to so many meals! It's beautiful, savory, naturally vegan, and usually one of the most popular dishes at a party!

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