Vegan Asparagus Mushroom Toast
Are you looking for an impressive vegan toast to try out for breakfast or lunch? If yes, then you are in luck! Look no further because this delicious and nutritious gluten-free recipe has all the flavors that will tantalize your taste buds. Not only is the Vegan Toast with Creamed Mushrooms, Beets and Asparagus on a bed of lettuce and topped with Sprouts incredibly easy to prepare, but it’s actually a lot of fun too!
Servings 2 Portions
Equipment
Ingredients
- 2 slices of whole wheat bread
- 1 cooked beetroot or pickled beetroot
- 2 large lettuce leaves
- Some cress to garnish
Asparagus
- 8 spears of mixed asparagus white and green
- 1 teaspoon herbs of Provence
- 2 teaspoons of lemon juice
- 4 tablespoon vegetable broth
- salt and pepper
Creamed mushrooms
- 2 handfuls of mushrooms
- ¾ cup + 2 tbsp 200 ml cashew cream (mix 0.35 oz (10 g) soaked cashews and ¾ cup (180 ml) vegetable stock in a high-performance mixer)
- 1 onion
- 1 pinch of caraway seeds
- 1 clove of garlic
- salt and pepper
Notes
First you have to preheat the oven to 400°F (200°C).
Peel the white asparagus and cut off the woody ends. If you are using green asparagus, all you need to do is cut off the woody ends. Place the asparagus in a baking dish and season with lemon juice, herbs, vegetable stock, salt and pepper. Now bake the asparagus for about 15 minutes.
Pierce with a knife and see whether the asparagus is soft.
For the mushrooms, cut the mushrooms into slices and dice the onion, chop the garlic. Now put all three in a pan with a dash of water and fry them vigorously. Add a sip of water every now and then. Season the mushrooms with cumin, salt and pepper. Refine the mushrooms with the cashew cream.
Now toast your bread and top it with lettuce, beetroot slices, asparagus and cream mushrooms. Now sprinkle it with sprouts or cress.