Vegan Gourmet Toast with Asparagus, Red Beet and Creamed Mushrooms

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A recipe for a satisfying vegan gourmet – Toast made with salad, asparagus, beetroot and topped with creamed mushrooms. Prepare this asparagus toast as the main course for your next lunch or dinner or as a starter / appetizer for your guests. Vegan | vegetarian | oil-free | dairy-free | gluten-free opt. | whole foods | soyfree

Prepare the asparagus for the vegan gourmet – bread

I love making the asparagus in the oven. It goes fast and you can prepare other things while the asparagus bakes. For example, the creamed mushrooms. So that your asparagus does not get bitter and tastes delicious on your Vegan gourmet bread, pour some fresh lemon juice over the asparagus. A lot of people put sugar in the cooking water so the asparagus does not get bitter. But since I try as much as possible to not consume sugar (also sugar substitutes) I like to add lemon juice into the cooking water or, as here, directly over the asparagus. How do you mostly prepare the asparagus?

Vegan gourmet bread is a filling main course or as a small portion tasty appetizer.

My mom and I had this vegan gourmet bread for lunch and it was so filling that we could not eat more than one slice. It was so delicious that I would have eaten two of them. And the best part of the vegan gourmet – toast, it was super fast and full of flavor. If you want to make this vegan gourmet toast as an appetizer, just take a smaller slice of bread or cut it in half and cut the asparagus into small pieces and put it on the bread.

Vegan Asparagus Gourmet Toast is 

  • a quick lunch
  • very filling
  • comforting 
  • a great starter for your next party

You like this Asparagus Gourmet Toast with Creamed Mushrooms. Than take a look here: 

What about my super comforting Majoram Dumplings with Creamy Mushroom Sauce. Or try this Creamed Spinach as your next side. 


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Yield: 2 Portions

Vegan Asparagus Gourmet Toast

Vegan Asparagus Gourmet Toast
A recipe for a satisfying vegan gourmet - Toast made with salad, asparagus, beetroot and topped with creamed mushrooms. Prepare this asparagus toast as the main course for your next lunch or dinner or as a starter / appetizer for your guests. Vegan | vegetarian | oil-free | dairy-free | gluten-free opt. | whole foods | soyfree
Vorbereitungszeit 10 minutes
Kochzeit 15 minutes
Total Time 25 minutes

Ingredients

  • 2 slices whole wheat or spelt bread
  • 8 spears mixed asparagus (white and green)
  • 1 boiled beetroot or pickled beetroot
  • 2 large lettuce leaves
  • 2 handful mushrooms
  • 200 ml cashew cream (blend 10g soaked cashews and 180 ml water in a high-speed blender)
  • 1 onion
  • 1 tsp herbs of the province
  • 2 teaspoons lemon juice
  • 4 tablespoons vegetable broth
  • 1 pinch of caraway
  • 1 clove of garlic
  • Some cress or other sprouts for garnish
  • salt and pepper

Instructions

  1. Preheat the oven to 200 ° C. Peel the asparagus, cut off woody ends and season with lemon juice, herbs, vegetable broth, salt and pepper. Place in a casserole dish and bake in the oven for about 15 minutes.
  2. Slice the mushrooms and fry them with the diced onion and garlic in a pan. Add some water again and again, so that they do not stick firmly. Season with carawy, salt and pepper. And refine with the cashew cream.
  3. Now toast the bread. Serve with salad, beetroot slices, asparagus and creamed mushrooms. If desired, sprinkle with cress.

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