Light Broccoli Bruschetta


1 slice of bread
100 gr of boiled broccoli
some leek slices
1 clove of garlic
2 teaspoons of soy sauce
1 teaspoon of oil (optional)
a sprinkle of vegan parmesan cheese
salt to taste
pepper to taste

In a nonstick pan (or a toaster) toast the bread slices. Meanwhile, chop part of the broccoli with a pinch of salt and chives, and in a small pan cook quickly the leek with very little oil (you can also boil them). When the bread is toasted, rub it with a clove of garlic and spread the broccoli cream over. Then, start composing the rest of your bruschetta, adding the rest of broccoli, the leek rings, soy sauce and vegan parmesan cheese (or maybe only nutritional yeast flakes). Place them in the oven or in a pan and heat them well, until they get crispy. Now, grind a pinch of pepper and, if you want, add a teaspoon of extra virgin olive oil.

It’s a very easy recipe, but very useful for a last minute dinner, or to use some leftovers. And it’s very light, and if combined with tofu, maybe cut into cubes and put on the toasted, it becomes a light and complete meal.

Chef: LauraLady94 from VeganBlog

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