When it comes to delicious vegan recipes, there’s no recipe quite like the vegan Caprese with eggs and avocado. This tasty breakfast food combines the classic tastes of both avocados and eggs in a tasty and delicious manner that will have you clamoring for more.
Unlike other vegan breakfast ideas that have you blending nuts or cooking eggs in a pan, this dish can be made on your own in just a few minutes. Even better, since the avocado adds a lot of nutrients (especially Vitamin E and proteins), any vegans or vegetarians will love this dish!
A vegan Caprese recipe is one of the most delicious and delectable meals you can eat. It is so rich in flavor that it makes your taste buds dance, and the aroma tantalizes your senses.
The texture is also a treat, with a smooth and velvety consistency that you simply love. This is a great breakfast food to enjoy when you have a craving for something sweet, but don’t want it to be too much.
This is the recipe for you! A simple twist on the classic chickpea toast, Vegan Caprese Avocado Toast combines chickpeas with a tangy avocado sauce and maple syrup for an authentic “oatmeal” feel.
This healthy breakfast dish comes in many different flavors. I like the spicy vegan chickpea toast with roasted portabella mushrooms, maple syrup and fresh chopped basil. The vegan version with hemp seeds or coconut nuts is another delicious variation.
Vegan Caprese Avocado ToastCourse: DinnerCuisine: AmericanDifficulty: Easy
I hope you enjoy this fun twist on a caprese salad as much as I do!
2 pieces of bread
1 large or 2 medium heirloom tomatoes sliced
3-4 basil leaves
1 cup balsamic vinegar
Fresh herbs to garnish I used parsley & pea shoots
Salt & pepper
- To make your balsamic vinegar reduction, bring the vinegar to a boil in a small sauce pan, then reduce your heat and let it simmer for about 10 minutes, stirring occasionally. Remove from heat and allow your reduction to cool.
- Now for the toast! While your bread is toasting, season your avocado to taste (I like salt, pepper, garlic powder, and a little red pepper) and mash it in a small bowl. Spread that on your toast, then top with tomatoes, herbs, and your balsamic reduction. That’s it! Enjoy!
- You can store your leftover balsamic reduction in an air-tight container. Keep it in the fridge if you won’t be using it soon, and warm it up slighly by placing your container in a bowl of warm water before you use it next.
Reference : budgetgourmetrecipes.