There are so many fun things you can top your toast with. Yeah, avocado is one of those things and yeah, I've been known to eat a Costco bag of avocados in a week because of avocado toast, but think further, shall we? The possibilities are endless and I wouldn't be surprised if this ends up being a series of some sort for me. Honestly, I already have more ideas!
There's a million different variations of these toasts, of course, and I'm hoping you'll take these ideas and run with them, but these are 3 of my favorites.
Hummus Toast
This is my husband's favorite. He could eat hummus every day for the rest of his life and never tire of it. Maybe a hummus recipe is in my future here!
Ingredients - your favorite bread
- your favorite hummus
- tomato (I used a large cherry tomato)
- nutritional yeast
- everything bagel seasoning
- black pepper
- cilantro
Toast your bread.
Spread your desired amount of hummus across the toast.
Slice the tomato, then sprinkle with nutritional yeast, everything bagel seasoning, pepper, and cilantro. I didn't use salt because the everything bagel seasoning is pretty salt heavy.
Ricotta Toast
For this, I used Nicole's ricotta recipe, which you can find in her Baked Spaghetti Squash Casserole Recipe (scroll down to the notes). Parsley/Garlic Sauce recipe makes a few tablespoons, which is enough for about 6 pieces of toast, depending on how much you use.
Ingredients:
- your favorite bread
- vegan ricotta
- oyster mushrooms
- vegan parmesan
- parsley/garlic sauce
Parsley/Garlic Sauce:
- 1/4 cup fresh parsley
- 1 tbsp chopped garlic
- 1 tbsp extra virgin olive oil
- 2 tsp lemon juice
- salt and pepper to taste
Pre-heat oven to 425F to roast mushrooms for 12-15 minutes, depending on size. I like to tear into smaller pieces.
Chop your parsley and garlic, then combine with oil, lemon juice, salt, and pepper. Set aside.
Toast your bread.
Spread desired layer of ricotta onto toast. Sprinkle your vegan parmesan. Add your mushrooms. Spoon on the parsley and garlic sauce.
Eggy Cheesey Toast
I used Just Egg for this, but you could absolutely do a tofu scramble! I'd recommend a softer tofu, though. I included my tofu scramble recipe, but note that this is for the entire bottle. Makes about 6 toasts. I also used The Honest Stand's Classic Cheddar Plant Based Dip, but anything that consistency will work!
Ingredients:
- your favorite bread
- your favorite cheese dip/spread
- vegan scrambled egg
- hot sauce
- cilantro, chopped
- salt and pepper to taste
Just Egg scramble:
- 1 bottle Just Egg
- about 3/4 cup of non-dairy milk (or fill up the Just Egg bottle halfway like I do)
- half yellow or sweet onion, diced
- red bell pepper, diced
- 1/4 cup of vegan shredded mozzarella
- 1 tbsp chopped garlic
- pinch of kala namak (black salt)
- black pepper to taste
Prepare your vegan scramble. If using recipe above, start by sautéing onions, peppers, and garlic until onions are translucent and peppers are soft. Mix your Just Egg and non-dairy milk together, then pour into pan. Once scramble is nearly finished, add vegan cheese, kala namak, and black pepper to taste.
Toast your bread.
Spread your desired layer of cheese sauce, followed by your vegan scramble. I like to do the hot sauce first and then salt pepper, and cilantro last. For aesthetic, of course.
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