What you need:
2 slices whole wheat bread
¼ cup (20g) vegan cheese, grated
1 tbsp. vegan butter
1 clove garlic minced
1 cup mushrooms, sliced
¼ cup (25g) artichokes, drained & chopped
2 tbsp. pine nuts, toasted
- Heat the oven to 350°F (180°C). Line a baking sheet with baking paper.
- Place the slices of bread onto a baking tray, top with the cheese and toast in the oven for 8-10 minutes.
- Meanwhile, heat the butter in a pot over a medium-high heat and cook the garlic for 1 minute until fragrant. Add the mushrooms to the pot and continue to cook for 5-6 minutes. 1-2 minutes towards the end of the cook, add the artichokes and cook until heated through.
- Check the toast and once the cheese has melted and is slightly golden, take the tray out of the oven and divide the toast between 2 plates. Top each slice of toast with the mushroom mixture and sprinkle over some toasted pine nuts. Serve immediately.
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