Hi-Protein Vegan Mediterranean Toast.
A delicious, hi-protein and vegan toast that'll knock your socks off!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large globe eggplant
- 1 red onion
- 1 red bell pepper
- 2 cups tomatoes
- 1 tsp sea salt
- 2 tbsp dried oregano
- 3 tbsp extra virgin olive oil
- 1 tsp black pepper
- 1 head garlic
- 1 3/4 cup cannellini beans
- 1/2 cup vegan yogurt
- 6 pieces crusty bread
- 1 large heirloom tomato
- 4 to 5 large leaves fresh basil
Instructions
- 1
Preheat oven to 450° F.
- 2
Rough chop the eggplant, red onion, and red bell pepper into bite-sized pieces. Place in a large bowl together with cherry tomatoes, sea salt, oregano, olive oil, and black pepper. Mix until well-combined.
- 3
Place all the veggies (and fruit) onto a large baking sheet. Slice the garlic head in half (width-wise) and place the two halves on the baking sheet. Place in the oven and bake for 45 minutes, until veggies are beginning to brown.
- 4
Place all the roasted veggies into a large bowl together with cannellini beans. Stir everything together. Take 1/3 of the mixture and place it in a separate bowl, together with the yogurt. Blend with an immersion blender (or use a regular blender) until you get a sauce (it isn't meant to be perfectly smooth).
- 5
Toast your bread and slather with sauce. Add a couple slices of heirloom tomato. Top with unblended bean and veggie mixture. Top with bits of fresh basil, more cracked black pepper, and a drizzle of olive oil.