Subj : High Protein Vegan Mediterranean Toast
To   : All
From : Ben Collver
Date : Tue Aug 27 2024 10:50:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: High-Protein Vegan Mediterranean Toast
 Categories: Snack, Mediterrane
      Yield: 6 Servings

      1 lg Globe eggplant
      1    Red onion
      1    Red bell pepper
      2 c  Tomatoes
      1 ts Sea salt
      2 tb Dried oregano
      3 tb Extra virgin olive oil
      1 ts Black pepper
      1    Garlic head
  1 3/4 c  Cannellini beans
    1/2 c  Vegan yogurt
      6    Crusty bread pieces
      1 lg Heirloom tomato
      4 lg Fresh basil leaves; up to 5

  Preparation time: 15 minutes
  Cooking time: 45 minutes

  A delicious, hi-protein and vegan toast that'll knock your socks off!

  Preheat oven to 450°F.

  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.

  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.

  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).

  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.

  Recipe by Joanne Molinaro

  Recipe FROM:
  <https://thekoreanvegan.com/hi-protein-vegan-mediterranean-toast/>

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