Ingredients
- 4 slices of whole grain toast
- 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 whole grain bread until golden and crisp using a toaster or oven (375°F/190°C for 5-7 minutes).
- Mash the avocado in a small bowl until smooth but slightly chunky, adding salt, pepper, and optional lemon juice.
- Sauté the mushrooms with olive oil in a skillet over medium heat for 5-7 minutes. Season with salt, pepper, and thyme.
- Spread a layer of vegan ricotta cheese on the toasted bread, followed by the mashed avocado.
- Top with sautéed mushrooms, spreading evenly across the toast.
- Finish with fresh thyme, optional balsamic glaze, and any additional toppings like sunflower seeds.
- Serve immediately while warm and enjoy!
Notes
- Mushrooms can be prepared ahead and reheated.
- To prevent avocado browning, add lemon juice to the mix.
- For extra texture, sprinkle toasted sunflower or hemp seeds.
- Recipe can be doubled or tripled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting and Sautéing
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
