Description
A delicious and nutritious vegan avocado toast topped with sautéed mushrooms and creamy vegan ricotta cheese, perfect for a quick and wholesome breakfast or snack.
Ingredients
Scale
Toast
- 4 slices of whole grain toast
Toppings
- ½ cup of vegan ricotta cheese
- 1 ripe avocado
- 1 cup of mushrooms (cremini, shiitake, or portobello)
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- Optional: A drizzle of balsamic glaze
Instructions
- Toast the Bread: Toast the whole grain bread until golden and crisp using a toaster or oven set at 375°F (190°C) for 5-7 minutes.
- Mash the Avocado: In a small bowl, mash the ripe avocado until smooth but slightly chunky, seasoning with salt, pepper, and optional lemon juice to taste.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat, then add mushrooms and cook for 5-7 minutes until tender and browned. Season with salt, pepper, and fresh thyme leaves.
- Assemble the Toast: Spread a layer of vegan ricotta cheese on each slice of toasted bread, then top with the mashed avocado and sautéed mushrooms. Optionally, drizzle with balsamic glaze before serving.
Notes
- You can use any variety of mushrooms based on your preference, such as cremini, shiitake, or portobello.
- For extra brightness, add a squeeze of lemon juice to the avocado mash.
- To make this gluten-free, substitute the whole grain toast with gluten-free bread.
- Serve immediately to enjoy the toast crispiness.
