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Vegan Tomato Bruschetta – a healthy and light lunch, appetizer, dinner or breakfast idea! Includes the recipe for the vegan bread!

I love fresh vegan Tomato Bruschetta so much! It’s super delicious as an appetizer or healthy, light lunch or dinner! In the summer I mostly eat it for breakfast. It’s so energizing and it makes me feel good!For real! If you haven’t tried it yet, you have to do this summer!

Tomato – Basil – Arugula is such a killer combo! So don’t miss out on that!

Tomato Bruschetta Elephantastic Vegan Vegan Tomato Bruschetta - a healthy and light lunch, appetizer, dinner or breakfast idea! It's fresh, summery and healthy. 5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Total Time 20 mins Course Appetizer, Breakfast, Snack Cuisine Italian, Vegan Servings 2 Calories 91 kcal Ingredients 1x 2x 3x 6 sandwich slices (you can use the basic bread recipe)

6 tomatoes

1 garlic clove

1 teaspoon olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon salt

ground pepper

fresh arugula to top

fresh basil to top Instructions Wash the tomatoes, quarter them, remove stem & seeds and cut in small cubes.

Peel and mince the garlic clove.

Put the tomato cubes in a container, add the minced garlic, olive oil, balsamic vinegar, salt and pepper. Close the container and give it a good shake.

Put it in the fridge, best is overnight, so the tomatoes take up the flavors of the spices and the balsamic vinegar.

The next day, toast the white bread slices, add the Bruschetta on the bread slices and top it with the arugula and basil. Nutrition Calories: 91 kcal Carbohydrates: 15 g Protein: 3 g Fat: 2 g Sodium: 627 mg Potassium: 874 mg Fiber: 4 g Sugar: 10 g Vitamin A: 3075 IU Vitamin C: 51 mg Calcium: 37 mg Iron: 1 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Should you be making this delicious Bruschetta, I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^