Description
This Vegan Avocado Toast with Mushrooms and Vegan Ricotta is a delicious, wholesome, and easy-to-make plant-based meal perfect for breakfast or a light lunch. Featuring creamy vegan ricotta, rich mashed avocado, and savory sautéed mushrooms with fresh thyme, this recipe combines simple ingredients into a nutritious, flavorful toast that satisfies both savory and creamy cravings.
Ingredients
Scale
Toast
- 4 slices whole grain toast
Vegan Ricotta & Avocado
- ½ cup vegan ricotta cheese
- 1 ripe avocado
Mushroom Topping
- 1 cup mushrooms (cremini, shiitake, or portobello), sliced
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt and pepper, to taste
Optional Garnishes
- Drizzle of balsamic glaze
- Optional lemon juice (for avocado)
- Optional sunflower seeds
Instructions
- Toast Bread: Toast the whole grain bread slices until golden and crisp using a toaster or by placing them in an oven preheated to 375°F (190°C) for 5-7 minutes.
- Prepare Avocado: In a small bowl, mash the ripe avocado until mostly smooth but slightly chunky. Season with salt, pepper, and optional lemon juice to brighten the flavor.
- Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned. Season with salt, pepper, and fresh thyme leaves while cooking.
- Assemble Base: Spread a generous layer of vegan ricotta cheese evenly over each slice of toasted bread, followed by a layer of the mashed avocado mixture.
- Add Mushrooms: Top the avocado layer with the sautéed mushrooms, distributing them evenly over the toast.
- Garnish: Finish each toast with a sprinkle of fresh thyme leaves, and if desired, a drizzle of balsamic glaze and a scattering of sunflower seeds for added texture and flavor.
- Serve: Serve the avocado toast immediately while warm to enjoy the best flavors and textures.
Notes
- You can substitute the vegan ricotta with homemade cashew ricotta for a fresher option.
- If you prefer spicier toast, add a pinch of red chili flakes while sautéing mushrooms.
- For gluten-free, substitute whole grain toast with gluten-free bread.
- Leftover sautéed mushrooms can be stored in the fridge for up to 2 days and reheated gently.
- Adding a squeeze of lemon juice to the mashed avocado keeps it vibrant and prevents browning.
