The Veggie Gal

This is a quick and delicious side dish that tastes as yummy as it looks and it is low fat to boot!    If you are serving it along side of a meal that has a bit of fat in it this can even things out a bit.  I last made it with Macadamia Encrusted Chick’n and it made the perfect side to that wonderful dish.

The vegan “mozzarella” cheese can be left out of it easily since it really does not have a big taste but just looks nice.  I used the Follow Your Heart brand that I cut into chunks but I’m guessing Daiya shreds would be awesome in it!

This recipe is adjusted by personal taste because I usually just cut the amount of bread we want to eat that night so we can use the left overs in the morning for french toast or sandwiches so adjust to your own taste.

Vegan Bruschetta

Fresh sliced crusty bread, sliced
Tomatoes, chopped
Garlic cloves, minced (or) garlic powder to taste
Red onion, finely chopped
Oregano
Parsley
Red wine vinegar
Salt & Pepper to taste
Vegan Mozzarella cheese, cut into chunks

Since this recipe is by taste just start with the tomato, throw in some garlic, red onion, oregano, parsley and top with a splash of red wine vinegar (not too much) and sprinkle with a little salt & pepper. Mix well, taste and adjust and then let it sit for 15-30 to blend flavors.

A few minutes before you are ready to serve preheat the oven on broil. Chop up the mozzarella then toss with the tomato mixture.

Spray a cookie sheet with cooking spray.  Lay the sliced bread on the pan and then evenly spray the tops of the bread with the cooking spray and broil for a minute or two until lightly brown.  WATCH carefully, it sucks to burn them!

Put the tomato mixture on top of your browned bread and ENJOY!

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Tags: Easy Vegan, Lunch, Quick vegan, Vegan, Vegan Bruschetta, vegan recipe, Vegan sandwich, Vegetarian