Sun-Dried Tomato & White Bean Bruschetta Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 15 minutes
1 long vegan baguette (or other crusty bread; gluten-free if necessary)
1½ cups cooked cannellini beans (or one 15-ounce can, rinsed and drained)
¾ cups oil-packed sun-dried tomatoes, well drained and diced small
1 garlic clove, crushed
2 tablespoons fresh basil chiffonade
3 tablespoons white wine vinegar
Salt and black pepper to taste
½ cup toasted pine nuts (or other toasted nut or seed), optional
½ cup chopped green onions, optional
1Preheat the oven to 350°F. Slice the bread into ½-inch slices and arrange them on a baking sheet.
2Bake for 7 to 10 minutes, until crispy and toasted. Set aside.
3While the bread is toasting, mix together the beans, tomatoes, garlic, basil, vinegar, salt, and pepper.
4Scoop some bean mixture onto each of the toasts and sprinkle the tops with pine nuts and green onions (if using). Serve immediately.
5You can prepare the bruschetta topping a few hours in advance and chill until ready to use.
6If you have leftover bean mixture, it makes a great filling for a wrap or sandwich.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.