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Vegan Balsamic Mushroom Avocado Toast Recipe

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Vegan Balsamic Mushroom Avocado Toast Recipe

Start your day with this high-protein, mouth-watering balsamic mushroom avocado toast. This simple vegan and gluten-free toast recipe is perfect for a quick breakfast or snack. Whether you're vegan or not, enjoy a nourishing variation of the classic food blog favorite, packed with healthy fats and fierce flavor.

Prep time

5minutes

Cook time

12minutes

Servings

serving

Ingredients

  • 2 slices millet-chia GF bread (or 1 slice sprouted wheat bread)
  • 1/3 avocado
  • 1 pinch Sea Salt
  • 1 Lime
  • 1/2 cup sliced shiitake mushrooms or 1/2 cup Trifecta a la cart portobello
  • 2 oz Tempeh
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp coconut aminos
  • 2 tbsp lemon juice
  • 4 tbsp Water

Instructions

  1. Toast the bread in a toaster, or preheat oven to 400 degrees and toast bread for 5 minutes, or until lightly browned and crisped. In a small bowl, mash avocado with lime juice and a pinch of sea salt. You can choose to add some fresh herbs or dried spices such as red pepper flakes and garlic powder if you’d like!
  2. Heat a saute pan over medium-high heat for 1 minute and add chopped mushrooms and tempeh. Saute for 3 minutes, stirring frequently. Add half of the water to help loosen the “fond” or brown bits starting to stick to the pan. To saute without the use of oil use water and low-sodium vegetable broth or home-made vegetable stock to deglaze the pan and prevent food from sticking until it is cooked. After 3 more minutes, add the balsamic, coconut aminos, and lemon juice. Saute until the tempeh and mushrooms are glazed and cooked, then remove from the heat.
  3. To plate your fancy vegan toast, top the toasted bread with the seasoned avocado, then pile on the balsamic glazed mushrooms and tempeh. Sprinkle over hemp seeds or pumpkin seeds for extra crunch if desired.
Vegan Balsamic Mushroom Avocado Toast Recipe
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