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Title: High-Protein Vegan Mediterranean Toast
Categories: Snack, Mediterrane
Yield: 6 Servings
1 lg Globe eggplant
1 Red onion
1 Red bell pepper
2 c Tomatoes
1 ts Sea salt
2 tb Dried oregano
3 tb Extra virgin olive oil
1 ts Black pepper
1 Garlic head
1 3/4 c Cannellini beans
1/2 c Vegan yogurt
6 Crusty bread pieces
1 lg Heirloom tomato
4 lg Fresh basil leaves; up to 5
Preparation time: 15 minutes
Cooking time: 45 minutes
A delicious, hi-protein and vegan toast that'll knock your socks off!
Preheat oven to 450┬░F.
Rough chop the eggplant, red onion, and red bell pepper into
bite-sized pieces. Place in a large bowl together with cherry
tomatoes, sea salt, oregano, olive oil, and black pepper. Mix until
well-combined.
Place all the veggies (and fruit) onto a large baking sheet. Slice the
garlic head in half (width-wise) and place the two halves on the
baking sheet. Place in the oven and bake for 45 minutes, until
veggies are beginning to brown.
Place all the roasted veggies into a large bowl together with
cannellini beans. Stir everything together. Take 1/3 of the mixture
and place it in a separate bowl, together with the yogurt. Blend with
an immersion blender (or use a regular blender) until you get a sauce
(it isn't meant to be perfectly smooth).
Toast your bread and slather with sauce. Add a couple slices of
heirloom tomato. Top with unblended bean and veggie mixture. Top with
bits of fresh basil, more cracked black pepper, and a drizzle of
olive oil.
Recipe by Joanne Molinaro
Recipe FROM:
<https://thekoreanvegan.com/hi-protein-vegan-mediterranean-toast/>
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