Vegan Bruschetta. The only thing that would make a bruschetta not vegan would be if the bread wasn't vegan. And bread is very often vegan. Especially breads like a French baguette or a ciabatta, these breads are almost always vegan.

You can make them at home and serve at any gathering as a delicious and fresh easy vegan appetizers. They also make a great healthy snack recipe as well as finger food at a party (think girls night or cocktail party). This easy vegan bruschetta is made with fresh tomatoes and basil and drizzled with olive oil. You can cook Vegan Bruschetta using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Bruschetta

Prepare 3 of brown bread slices.
Prepare 1 of chopped green chilli.
It's 1 tbsp of chopped ginger-garlic.
You need 1 tbsp of chopped tomatoes.
You need 1 cup of boiled green peas.
You need 1 cup of boiled & shredded purple cabbage.
You need 1 cup of chopped red capsicum.
You need 2 of chopped baby corns.
Prepare 1 cup of chopped cucumber.
It's 1 cup of boiled broccoli florets.
It's 2 tsp of sugar.
Prepare 2 tbsp of mayonnaise.
You need 2 tsp of red chilli flakes.
It's 1 of cheese cube (grated).
Prepare 2-3 tbsp of butter.
It's to taste of Salt.

You won't miss having cheese on your bruschetta if you use fresh red ripe tomatoes and flavorful basil. It is best if you grow your own tomatoes or can buy them in season at a farmers market since a ripe seasonal tomato is unsurpassed for taste. Easy and flavorful homemade Vegan Bruschetta made with crunchy baguette, ripe tomatoes, fresh basil and salty kalamata olives. A vibrant and simple appetizer that is perfect to serve when loved ones come to visit!

Vegan Bruschetta instructions

Apply butter on both the sides of the bread slices and roast them till they are crisp. Keep aside..
For the topping, melt 1 tbsp butter in a pan. Add 1 chopped green chilli, 1 tbsp chopped ginger-garlic, 1 tbsp chopped tomatoes and saute. Let the tomatoes turn soft..
Add 1 cup boiled green peas, 1 cup boiled & shredded purple cabbage, 1 cup boiled broccoli florets, 1 cup chopped cucumber, 2 chopped baby corns, 1 cup chopped red capsicum. Cover for 3-4 minutes & let the veggies steam..
Add 1 tsp sugar, salt as per taste, 1 tsp red chilli flakes, 1 tbsp grated cheese. Let it remain on gas with covered lid for 1-2 minutes. Remove and let the topping cool..
Place the 3 toasted bread slices on a baking tray and spread the topping all over. Add some cheese over it..
Let the slices bake at 180 degrees in a pre-heated oven for 3-4 minutes. Serve hot with a mayo dip made by combining 2 tbsp mayonnaise, 1 tsp red chilli flakes, and 1 tsp sugar. You can even cut it in triangles or squares for easy bite size pieces..

The vegan bruschetta pasta is slightly spicy from the garlic. Slightly sweet from the tomatoes and slightly tangy from the vinegar. Add fresh basil and oh man! You'll want to make this all summer long. I'll be honest, summer is my least favorite season, but it's dishes like these that ease the pain.