Easy Vegan Bruschetta

Hello readers! Today, I’m trying something new and blazing a trail on Huntress At Home: a recipe.

Upon adopting a plant-based lifestyle I’ve been obsessed with making vegan versions of my favorite foods. I’ve also been reading a lot about food photography, though I don’t claim to be an expert in that field just yet.

Food blogging has never been as much my style as other forms of writing, but I wanted to give it a shot because, frankly, food is what I do best. I have a Bachelor of Science in Nutrition, so I spend copious amounts of my free time consuming health and nutrition information. And I spend even MORE time in the kitchen.

Related: My Plant-Based Fridge & Snack List

There Are Very Few Shortcuts When Eating A Healthy Diet

There’s really no way to take short cuts on a healthy vegan diet, or even just a normal healthy diet. You have to be committed to a lot of food prep. Otherwise, you’re in danger of eating a “junk food” vegan diet and you’ll likely end up with all those deficiencies the science community tries to fear-monger you with.

Yes, shortcuts are few and far between when you live a plant-based lifestyle. HOWEVER. Even though plant-based requires a lot of food prep, I am finding ways to take shortcuts on individual recipes, one of which I will share with you today!

Bruschetta for the Lazy Vegan

Bruschetta is pretty much ALWAYS featured in the appetizer section of the menu. But it’s so delicious that I often order it as a meal with the occasional vegetable side dish. It always leaves me satisfied!

Once going plant-based, I realized this was a perfect lunch staple, especially now that the ol’ deli meat sandwich is off limits. (Note: It can initially be pretty difficult to figure out lunch on a plant-based diet! What even IS there once you take deli meat off the table?!)

Now, I just had to figure out how to make it a little easier cause I am *cough* lazy. Am I the only one? Really?

Step one: sandwich bread. Don’t even bother with that fancy crostini mess you have to slice and all the toppings fall off of.

Step two: grape tomatoes.

Step three: veganize with avocado instead of feta–cause a little fat gives it balance and makes it filling!

Welcome to my lunch table, Easy Vegan Bruschetta!

Easy Vegan Bruschetta

5 from 2 votes

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Easy Vegan Bruschetta

This bruschetta comes together quickly and easily! It's perfect for lunch, especially if you aren't trying to impress anyone with presentation. It uses avocado in lieu of feta to make it filling and even more packed with nutrients. 

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 Slices

Author huntressathome

Ingredients

• 4 slices Sourdough bread, or other large sliced bread of your preference
• 1 clove Garlic
• 8-10 oz Grape tomatoes, quartered
• 1/4 cup Red onion, sliced thin
• 4-5 Basil leaves, cut into ribbons
• 1 tbsp Balsamic vinegar
• 1 tbsp Olive oil
• 1 Avocado, sliced
• Salt & pepper to taste

Instructions

For The Bread:

1. 1. In a toaster, toaster oven, or a regular oven preheated to 400 degrees F, toast the sourdough until very crispy--about 5 minutes.

2. 2. When the bread is toasted, peel the clove of garlic, chop off one end, and rub each piece of toast with the garlic so the bread takes on a nice garlicky essence. For more a more pronounced garlic flavor, mince the garlic instead and sprinkle over each slice.

3. 2. Slice the avocado long-ways and top each slice of toast with 4-5 slices of avocado.

For the Topping:

1. 1. While the bread is toasting, combined the quartered grape tomatoes, sliced red onion, basil leaves, balsamic vinegar, olive oil, and salt & pepper in a bowl and mix until the tomatoes are evenly coated. 

2. 3. Top each slice of sourdough with desired amount of topping.

3. 4. If desired, drizzle more balsamic vinegar over the bruschetta just before serving.