Description
Indulge in this delicious Vegan Avocado Toast topped with savory sautéed mushrooms and creamy vegan ricotta. This plant-based breakfast is bursting with flavor and nutrients, making it a perfect way to start your day!
Ingredients
Scale
For the Avocado Toast:
- 4 slices whole grain or sourdough bread (toasted)
- 1 ripe avocado (mashed)
- Chopped fresh parsley or microgreens for garnish
- Optional red pepper flakes
For the Sautéed Mushrooms:
- 1 cup mushrooms (sliced, such as cremini or button)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Vegan Ricotta:
- ½ cup vegan ricotta cheese
- 1 tablespoon lemon juice
Instructions
- Sauté the Mushrooms: In a skillet over medium heat, warm the olive oil. Add the sliced mushrooms, garlic powder, salt, and pepper. Cook until browned and tender.
- Prepare the Avocado: Mash the avocado in a bowl with lemon juice and salt.
- Assemble the Toast: Toast the bread, spread avocado on each slice, top with vegan ricotta, sautéed mushrooms, and garnish.
- Serve: Sprinkle with red pepper flakes if desired and serve immediately.
Notes
- Use store-bought or homemade vegan ricotta made from cashews or tofu.
- Try with sautéed spinach or a drizzle of balsamic glaze for added depth.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 230
- Sugar: 2g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
