Hawaii Toast Vegan
Ingredients
8
Slice(s)
whole-grain bread
2
Slice(s)
pineapple
50
g
smoked tofu
2
tb
lingonberry jam
2
Stem(s)
green asparagus
1
Pinch(es)
salt & pepper
1
dash of lemon juice
1
pc
tomato
1
pc
onion
0.25
pc
eggplant
1
tb
tomato paste
2
pc
mushrooms
0.25
pc
zucchini
1
Pinch(es)
curry powder
8
Slice(s)
Simply V Savory Nutty Slices
Preparation
1. Preheat the oven to 200°C (392°F) with both upper and lower heat. Toast the bread slices in a pan or toaster. Line a baking sheet with parchment paper and place the toast slices on it.
2. For the first variation, drain the pineapple. Slice the smoked tofu and briefly roast it in a pan. Spread lingonberry jam on two of the toasts, distribute the smoked tofu on them, and place a slice of pineapple on top.
3. For the second variation, wash the asparagus, trim the ends, and cut it into approximately 2-3 cm long pieces. Sauté the asparagus in a pan with salt, pepper, and a little lemon juice. Wash the tomato and slice it finely. Spread 1 tbsp of Creamy-Mild Spread on two toasts, add the tomato slices and the asparagus.
4. For the third variation of the Hawaii toast, cut the spring onion into rings. Wash the eggplant, slice it, season it with salt and pepper, and sauté it briefly in a pan. Spread tomato paste on two toast slices, then distribute the spring onion and eggplant on top.
5. Wash the mushrooms and zucchini, slice them, and season with curry powder, salt, and pepper. Sauté them in a pan on both sides. Spread 1 tbsp of Creamy-Mild Spread with curry powder, salt, and pepper on the toast. Add the zucchini and mushrooms on top.
6. Place a slice of Savory Nutty Slice on each topped toast and bake in the preheated oven for about 10 minutes until the slices are completely melted.
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