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
How to prepare the asparagus for the vegan gourmet toast?
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 Toast, 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?
When can I eat this vegan gourmet toast?
My mom and I had this vegan gourmet toast 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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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
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
- 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.
- 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.
- Now toast the bread. Serve with salad, beetroot slices, asparagus and creamed mushrooms. If desired, sprinkle with cress.
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