Cooked - Savory Vegan Breakfast Toasts

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Savory Vegan Breakfast Toasts

6.0

2 cups canned chickpeas, rinsed and drained

⅓ cup artichokes, canned

1 cup spinach

1 tbsp dried mint

1 tsp crushed red pepper

½ cup chopped red bell pepper

½ cup fresh herbs (parsley, arugula - dill would also go well)

2 scallions, thinly chopped

1 cup mushrooms, chopped

1 tsp olive oil

2 tbsp hemp seeds

Saute the mushrooms at medium-high with a little bit of olive oil for about 2-3 minutes, stirring occasionally.
Add the chickpeas, artichokes, spinach, dried mint and crushed red pepper to a bowl. Using a hand or immersion blender blend the ingredients ⅔ through, blending the spinach and ideally leaving some of the chickpeas and artichokes whole.
Add in the bell peppers, fresh herbs, and scallions.
Spread some of the mixture on toasted bread of choice. You can also wrap it in a tortilla or lettuce leaf for a wrap. Top with some sauteed mushrooms and hemp seeds.
Enjoy immediately and store leftovers in an airtight container in the fridge for an easy make-ahead breakfast.

Course🥞Breakfast

Diets🌱Vegan...

Category🍞Toast

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 46 weeks ago

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