With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

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Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

My version of Ribollita Toscana is made with lots of veggies, white beans, sometimes chickpeas (which are not traditional but a nice addition), broth, tomatoes, and kale. Lots of Tuscan kale. The soup simmers with a parmesan rind, which adds so much flavor, then, it’s all thickened up with toasty sourdough cubes and topped with a bunch more.

Get your spoons ready. You’re going to want to dig in to a bowl of this vegetarian ribollita immediately!

Table of Contents

• What Is Ribollita?
• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Ribollita
• Tip for Success
• More Hearty Italian Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What Is Ribollita?

Ribollita, also known as Ribollita Toscana (or Tuscan Ribollita) is a thick and rustic Italian soup made with beans and veggies, and thickened with leftover bread. It’s cozy, highly flavored, and hearty. And, if you hadn’t guessed, I’m a huge fan.

The word “ribollita,” pronounced “REE-boh-LEE-tah,” literally translates to “reboiled.” Traditionally, it’s made with leftover soup (like minestrone), boiled together with day-old bread to transform it into a new, hearty, nourishing dish. (source)

Tuscan Ribollita is so delicious that in the U.S., it’s often created as the star dish, not an afterthought of leftovers. And that’s what we have here! Whenever I have a half a loaf of sourdough sitting on the counter, on the verge of being neglected, I turn to this ribollita recipe.

The Story Behind the Recipe

I’ve been working on this particular ribollita recipe for years! It’s not that it was overly complicated (quite the contrary), it was just that I would never quite get around to finishing the recipe and photographing it.

Every few months, I’d pull out the draft recipe, dust it off, make a batch, enjoy multiple bowls of coziness, and take notes. And every few months, I’d fall more and more in love with this Tuscan treasure.

The last time I made this Ribollita Toscana recipe, I decided it was finally time already to get this wonderful rustic soup out there into the world.

Ingredients

• Sourdough bread – Any rustic bread will work, but I’m partial to sourdough. You’ll want about half a loaf, around 8 cups of bread cubes.
• Olive oil – For toasting the bread cubes, sautéing the veggies, and I also like to drizzle it over the top, too.
• Onion, carrots, and celery – The classic mirepoix base is the first building block for the backbone of flavor in this Ribollita Toscana.
• Garlic – A must!
• Thyme & rosemary – You can use fresh or dried herbs. This time of year, in the heart of winter, I used dried.
• Vegetable broth – I prefer low-sodium vegetable broth. Make your own homemade vegetable broth using your slow cooker (it’s so easy!) or grab a box from the store.
• Tomatoes – One can crushed tomatoes.
• Beans – For this recipe, I suggest one can of cannellini beans and one can of chickpeas. If you want a more traditional ribollita, leave out the chickpeas and use two cans of cannellinis.
• Kale – Traditionally, Tuscan kale is the type of kale you’ll find in ribollita. This deep blue-green kale is also known as dinosaur kale or lacinato kale. It’s totally fine to swap in another type of kale if you want, though.
• Parmesan cheese – Just as in my minestrone recipe, I like to simmer the soup with a Parmesan rind for max flavor. For a vegan version, you can leave out the Parmesan and the soup still has plenty of flavor without it (or stir in a bit of nutritional yeast to get that lovely added bit of umami flavor!)
• Salt & pepper – Adjust as needed.
• Crushed red pepper flakes – Just a pinch adds a welcome touch of heat.
• Red wine vinegar – I like to finish my ribollita with a splash of red wine vinegar which really brightens and brings out the varied flavors. If you don’t have vinegar or don’t want to use it, it’s okay – the soup will still be great!

Adaptations/Variations

• Vegan option: The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.
• Sub in spinach instead of kale: If you don’t love kale or just don’t have any on hand, spinach makes a nice substitute. It’s not as traditional as Tuscan kale, but just as lovely!

How to Make Ribollita

First, you’ll want to toast your bread. Add the bread to a large baking sheet and drizzle with olive oil. Toss to distribute the oil, then sprinkle the salt over the top. Bake until golden and crisp.

While the bread bakes, assemble your soup. You’ll start with sauteeing your onion, carrots, and celery, then you’ll add the garlic and herbs.

Stir in the broth, tomatoes, beans, chickpeas, Parmesan rind, some salt and pepper, and the crushed red pepper, then simmer for about 20 minutes to allow the flavors to develop and mingle together gloriously.

After it has simmered, dig out the parmesan rind and discard it; it’s done its job! Stir in the kale just until wilted, then remove the ribollita from the heat.

Stir in the red wine vinegar and a couple of cups of the bread, then let the soup sit for a few minutes, stirring every once in awhile. This helps the bread soften and become one with the soup! Taste your ribollita soup – does it need more salt and pepper? Now’s the time to add it!

Now, it’s time to serve! Scoop ribollita into bowls and top generously with more breadcrumbs. I like to add lots of Parmesan and a drizzle of olive oil, and sometimes a bit of parsley for added color.

Tip for Success

• Let the soup “rest” – I find the off-heat time, when you allow it to cool a bit and let the bread hunks soften in the soup, really helps develop the flavors. Plus, the soup isn’t so piping hot when you serve it that you forget to taste it!

I hope Ribollita Toscana becomes a new vegetarian staple for you and your family! We absolutely love ribollita – it’s so cozy, nourishing, and hearty on a cold winter’s night.

More Hearty Italian Soup Recipes

• Vegetarian Minestrone
• Creamy White Bean Soup
• Hearty Tuscan White Bean Stew
• Pasta e Fagiole

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Tuscan Ribollita

Ribollita is a hearty, rustic Tuscan vegetarian soup traditionally made with leftover soup added to a big pot and thickened with leftover bread. This version is elevated from leftover status, made from the start with veggies, kale, lots of beans, and sourdough bread for a thick, full-of-flavor soup that is rib(ollita)-stickingly good! (Don't be intimidated by the long list of ingredients – it's actually quite simple and easy to make!)

Keyword ribollita, ribollita toscana, tuscan ribollita

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 298kcal

Author Kare

Ingredients

For the bread chunks:

• 7-8 cups sourdough bread chunks about 1/2 loaf, cut or torn into approx. 3/4-inch pieces
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

For the ribollita:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots peeled and diced, about 1/2 cup
• 1 stalk celery diced, 1/4 cup
• 3 medium cloves garlic minced
• 1 teaspoon dried thyme or 2 teaspoons fresh
• 1/2 teaspoon dried rosemary or 1 teaspoon fresh
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes
• 15 ounces cannellini beans 1 can; 1 1/2 cups; drained and rinsed
• 15 ounces chickpeas 1 can; 1/2 cups; drained and rinsed [or substitute another can of cannellini beans]
• 1 Parmesan rind
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/8 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale ribs removed, torn or cut into 1-2 inch pieces, 3-4 cups packed
• 1 tablespoon red wine vinegar

For serving:

• drizzle of olive oil
• grated parmesan
• minced parsley

Instructions

• Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper (not required, but makes for easy clean-up). Add the bread in a single layer. Drizzle with 2 tablespoons olive oil and toss with your hands to help distribute. Sprinkle on 1/4 teaspoon kosher salt. Place in oven and bake until bread just begins to crisp and turn golden, 20-25 minutes.
• While the bread chunks bake, make the soup. Place a medium dutch oven or soup pot over medium-low heat. Add the 2 tablespoons olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, thyme, and rosemary and cook, stirring frequently, for one minute. Add the broth, tomatoes, beans, chickpeas, Parmesan rind, 1/2 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 1/8 teaspoon crushed red pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low to simmer uncovered, stirring occasionally, until slightly thickened and the flavors have had a chance to develop, about 20 minutes.
• Remove the parmesan rind and stir in the kale. Cook until wilted, 1-2 minutes.
• Remove the soup from heat and stir in the red wine vinegar and 2 cups of the bread chunks. Let the soup sit for 5-10 minutes, stirring occasionally to help the bread distribute and thicken the soup. Taste and add more salt and pepper if desired.
• Top individual servings with more bread hunks, lots of grated Parmesan, minced parsley if desired, and a generous drizzle of good olive oil.

Notes

Storage notes:

Keep leftover soup in an airtight container in the fridge for up to 3 days. Keep the bread cubes in an airtight container at room temp. Warm individual servings on the stovetop or in the microwave, then top with bread cubes, cheese, and a drizzle of olive oil. The leftovers are even tastier!

Vegan option:

The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 558mg | Potassium: 505mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3591IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

The post Tuscan Ribollita Recipe appeared first on Kitchen Treaty.

I know that garlic bread is pretty straightforward, but over the years, I’ve perfected the recipe for amazing garlic herb bread, and I thought it was time I share!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Garlic Bread
• Ingredients
• Adaptations/Variations
• How to Make Garlic Bread
• Tips for Success
• What to Serve with Garlic Bread

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know, I know – garlic herb bread is super easy, so why publish recipe for it? Well … I’ve made a lot of it over the years, and I just thought it was overdue! So here I am. Everyone needs a good simple garlic bread recipe!

That’s it – that’s the story.

Why You’ll Love This Garlic Bread

My recipe calls for chopped fresh garlic that’s first lightly sautéed in olive oil to help tame the spicy bite that fresh garlic sometimes delivers.

The bonus is that this warm olive oil helps soften the butter for spreading over your French bread. Perfect!

It’s SO easy to make, and it’s a hit with everyone every time.

Ingredients

• French bread – The typical big loaf of French bread that you find in the bakery department of most grocery stores.
• Garlic – Lots of it! You’ll want four medium fresh cloves of garlic, minced finely.
• Olive oil – For sautéing the garlic and adding a bit of flavor.
• Butter – I start with unsalted to better control the level of salt in the recipe. Try to start with room temp butter or butter that’s close to it. The warm olive oil will help, too.
• Parsley – I like a good amount of chopped fresh parsley in my garlic bread. It adds some visual interest and tastes great!
• Salt – I like to use a coarse kosher salt in my garlic bread recipe, which really helps to highlight the flavors.

Adaptations/Variations

• Extra herby garlic herb bread – Include some fresh thyme or rosemary for more herbal deliciousness.
• More garlic, mo’ better! – Add 1/2 teaspoon of garlic powder for extra garlic goodness!
• Vegan/dairy-free – Sub in your favorite vegan/dairy buttery substitute.
• Gluten-free – You can use the garlic butter spread on just about any bread you like, including a GF loaf!
• Garlic bread from baguette – Just smear the filling inside a baguette instead of French bread. The instructions will be the same.

How to Make Garlic Bread

I first like to start by warming my fresh garlic with some olive oil to help cook it. Then, mix the garlic and olive oil with the butter, salt, and parsley.

Cut your French bread loaf in half lengthwise, and smear the garlic butter equally on each half. Place the loaf back together, and wrap in foil. Place on a baking sheet and bake.

Then, open it up, keeping the foil on the baking sheet to help with easy clean-up, and bake it a bit more until completely melted and crisped up around the edges.

Place the two halves of the bread back together, slice, and serve!

Tips for Success

• Make sure your butter is as soft as possible. Move it out of the fridge an hour or two in advance, or in a pinch, you can try microwaving it to brown it, but try to avoid completely melting it, because it’s harder to spread that way.
• Do NOT let the garlic turn brown in the olive oil. When I was taking a culinary course, I participated in an exercise that demonstrated how browned/burned garlic can add an unpleasant bitter flavor. We cooked up two batches of garlic, allowing one to brown, and then placed both batches in water and had to taste the water. The brown garlic colored the water brown and, yup, it tasted SO bitter! I am SO careful not to let my garlic get super golden or brown in all of my recipes now.

I hope this becomes your go-to garlic bread recipe like it has become mine! It’s a super delicious way to make a buttery, garlicky bread that goes well with so many different dishes.

What to Serve with Garlic Bread

• Soup! In a few days, I’m sharing a Vegetable Lasagna Soup that practically begs for buttery, garlicky bread, so stay tuned! It’s equally delicious with a thicker soup like this Roasted Winter Veggie Chowder or Hearty Bean Stew.
• Pasta! Serve it up with red lentil pasta sauce over spaghetti or with creamy pumpkin pasta.

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Easy Homemade Garlic Bread Recipe

Buttery, garlicky perfection! This homemade garlic bread is easy and delicious, with a couple of tricks for perfect garlic bread goodness.

Keyword garlic bread, garlic herb bread, homemade garlic bread

Servings 8

Calories 272kcal

Author Kare

Ingredients

• 1 loaf French bread
• 2 tablespoons olive oil
• 4 cloves garlic minced finely
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley minced finely
• 3/4 teaspoon kosher salt

Instructions

• Preheat the oven to 375°F. Place a large sheet of foil on a large baking sheet.
• Cut your loaf of French bread in half length-wise (horizontally), so that you have two big slabs, a top and a bottom. Set it on the foil with the cut part up.
• Set a small saucepan over medium heat and add the olive oil. When hot, add the garlic. Cook, stirring occasionally, for 1-2 minutes, until the garlic is fragrant and tender but not browned at all. Remove from heat.
• Place the butter in a small or medium bowl and mash it with a fork. Add the garlic and olive oil mix, salt, and parsley. Mix well.
• Using a spatula or butter knife, slather the butter mixture onto the two halves of your French bread.
• Put the bread together and wrap it with foil.
• Bake in the foil for 10 minutes, then open up the foil and lay it on the pan, and open up the bread so that the buttered sides are facing up. Bake for 10-15 more minutes, until the butter is completely melted and the edges of the bread are lightly browned.
• Remove from the oven, place the halves back together, and cut into slices. Serve.

Notes

Vegan/dairy-free option:

Sub in your favorite vegan/dairy buttery substitute.

Gluten-free option:

You can use the garlic butter spread on just about any bread you like, including a GF loaf!

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 522mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

The post Garlic Bread Recipe appeared first on Kitchen Treaty.

If you have vegetarians and vegans coming to the table this holiday season, this stuffing recipe should have a place on your menu. Trust me!

Table of Contents

• The Story Behind the Recipe
• Creating This Vegan Stuffing Recipe
• Ingredients
• Adaptations/Variations
• How to Make Vegan Stuffing
• Tips for Success
• More Stuffing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Welcome to my new series, “Food Blogger Creates and Posts Thanksgiving Recipes at the Last Possible Minute!” Gosh, that name rolls off the tongue, doesn’t it?!

Yeah, I’m a bit slow this year BUT I made it under the wire with this Vegan Buttery Herb Stuffing recipe that I cannot WAIT to share with you.

Creating This Vegan Stuffing Recipe

This stuffing recipe is inspired by How Sweet Eats who adapted from Bon Appetit. It’s a simple stuffing recipe with bread (of course!), onion, celery, loads of butter and herbs, and a couple of eggs.

Obviously a vegan version can’t have eggs. And butter is iffy. But there are some incredible vegan butters out there, and while eggs do add richness and make the stuffing hold together more, I find they’re really not necessary.

So for this buttery herb vegan stuffing, I sub in vegan butter, leave out the eggs, and use vegetable broth (I love this homemade recipe using veggie scraps and the Crock Pot).

The result is golden, buttery, full of flavor, crisp around the edges and soft in the middle. Everything a stuffing should be, vegan or not!

Ingredients

• Bread – I like Italian bread or sourdough. You’ll want about a pound of bread, the better part of a medium-size loaf, cut into cubes and either toasted in the oven or left out for a day or two until nice and stale.
• Vegan butter – I really like Miyokos butter in this dairy-free stuffing recipe.
• Onion & celery – Classic stuffing veggies.
• Garlic – I like a lot of garlic in this stuffing so I call for four cloves. You can reduce that if you like – or increase it!
• Salt & pepper
• Fresh sage, rosemary, and parsley – Fresh herbs make all the difference! But if you can’t get your hands on some of these fresh, just use 1/2 the amount of dried.
• Vegetable broth – Grab your favorite low-sodium brand at the store, or make your own vegetable broth (I have both a veggie broth from scraps recipe and a Crock Pot vegetable broth recipe!)

Adaptations/Variations

• Vegan Sausage & Apple – Add small chunks of tart apple and some pre-cooked vegan sausage.
• Vegan Mushroom Stuffing – Sauté button, cremini, chanterelle, or another favorite mushroom with the veggies.

How to Make Vegan Stuffing

First, you’ll want to grease an 8″x8″ pan with some of your vegan butter.

Next, prep the bread cubes. Either make sure you’ve cut it into cubes and it sat out overnight, or toast them in a 350-degree oven for a few minutes until stale and golden around the edges. Place the bread cubes in a large bowl and get to sauteeing your veggies.

Melt some of the butter in the skillet and add the onion, celery, and a pinch of salt. Saute until softened, then add the garlic and herbs.

Pour a cup of the broth into the veggie herb mix and stir to loosen up any flavorful bits. And then pour it all into the bowl over the bread cubes.

Sprinkle the rest of the salt and the pepper over the top, and add the remaining broth a little at the time just until the bread is moist.

Spread the vegan stuffing into your pan and bake until golden!

Melt the rest of the butter and brush it over the top of the stuffing, and sprinkle the top with parsley for a buttery, herby, delicious-y presentation.

Tips for Success

• Use day-old or otherwise stale bread! Don’t even attempt stuffing with fresh bread. It’ll disintegrate into a pool of sogginess. Super sad!
• Don’t add too much broth. Just add a little more at a time until a little pool starts to form at the bottom of the bowl. That’s when you know the bread can’t soak up any more.

I hope this buttery herb vegan stuffing is a homerun for you and your holiday table! We love the classic stuffing taste and how it brings stuffing to the table for multiple diets.

I hope you love this vegan stuffing recipe as much as I do, and don’t forget the mashed potatoes and vegan gravy! Happy holidays!

More Stuffing Recipes

• Cornbread Stuffing
• Slow Cooker Sourdough Herb Stuffing – set it and forget it!
• Herbed While Rice & Quinoa Stuffing – perfect for your gluten-free guests
• Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing – sooo good
• Wild Rice & Lentil Stuffed Delicate Squash – not stuffing but stuffed squash and SO GOOD so I had to share!

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Vegan Buttery Herb Stuffing

Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior – and best of all, it's 100% vegan (and 100% delicious!)

Course Side Dish

Keyword dairy free stuffing, stuffing without eggs, vegan stuffing

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 288kcal

Author Kare

Equipment

• 1 8-inch by 8-inch baking pan

Ingredients

• 9-10 cups stale or toasted bread cubes About 1 pound of bread; cut or torn into 1/2-inch to 3/4-inch cubes; I like Italian bread and/or sourdough in this stuffing*
• 4 ounces + 2 tablespoons vegan butter divided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block
• 1 medium yellow onion diced; about 2 cups
• 2 large celery stalks diced, about 1 cup
• 1/8 + 1/2 teaspoon kosher salt divided
• 4 cloves garlic peeled and minced
• 2 tablespoons fresh sage leaves chopped fine
• 1 tablespoon fresh rosemary minced
• 2 + 1 tablespoons fresh parsley minced; reserve 1 tablespoon for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium vegetable broth

Instructions

Prepare the pan and preheat the oven

• Grease an 8-inch by 8-inch baking pan with one of the tablespoons of vegan butter. Preheat the oven to 350 degrees Fahrenheit.

Prepare the bread cubes

• I like to cut the bread into cubes the day before and let it sit out over night until stale. Another option is to toast the bread in a 350 degree oven for a few minutes until lightly golden.
• Place bread cubes into a large bowl and set aside.

Saute the veggies

• Place a large skillet over medium-low heat. Melt 4 ounces of the butter in the skillet and add the onion and celery along with 1/8 teaspoon salt (a generous pinch). Gently saute until softened but not golden, about 8 minutes.
• Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
• Pour one cup of the broth into the veggies and stir. Remove from heat

Assemble the stuffing

• Pour the sautéed veggies and broth over bread cubes and sprinkle remaining 1/2 teaspoon salt and the pepper over the top. Stir until evenly moist. Add remaining broth a couple tablespoons at a time just until the bread is moist but there is no broth pooling at the bottom of the bowl.
• Taste stuffing and add more salt and pepper if desired.
• Pour stuffing into the baking pan and spread evenly.

Bake the stuffing

• Bake until golden, 20-25 minutes.

Garnish

• Melt remaining 1 tablespoon vegan butter and brush it over the top of the stuffing with a pastry brush. Sprinkle with the remaining 1 tablespoon of parsley to garnish. And serve!

Notes

* More about bread varieties: This stuffing recipe is very forgiving and is delicious with all kinds of breads! I love a mix of Italian and sourdough but I’ll often throw in a few crusts I’ve saved in the freezer from my daughter’s sandwiches which are just straight-up white bread. Stale French bread is also delicious!

Inspired by How Sweet Eats’ gorgeous stuffing; adapted from bon appetit 

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 575mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg

The post Buttery Herb Vegan Stuffing appeared first on Kitchen Treaty.

I’m not Italian. So, totally, not even close. Even if one of my ancestors contributed a teensy amount of Italy to my melting-pot blood, I’m thinking it turned out to be a recessive thing.

Which is kind of a bummer, really. I’m so white bread. I don’t have the first clue how to say “mozzarella” or “biscotti” like Giada does. Eating that stuff, though, is a different story. I am pretty good at that.

Italian food. I don’t think there’s any cuisine I love more. Espresso, cheese, wine, pasta, pesto, olives, basil, tomatoes tomatoes everywhere.

And Panzanella, also known as Italian bread salad. I’m sure my version – based on the Ina Garten version and the version I personally think is the most perfect salad ever – is Americanized to the nth degree. It’s also insanely delicious.

The bread is more like big, beautiful croutons than limp mounds of soggy stuff (which, I admit, the first time I heard of bread salad, this is what I imagined). Olive-oil-toasted bread hunks along with rustic chops of green and red peppers, tomatoes, cucumbers, sweet onions, green olives, and basil plucked fresh from the garden, then tossed with a nice olive oil and balsamic dressing kissed with Dijon mustard. This stuff makes me want to write run-on sentences.

Here in Seattle, we’re finally seeing a few tomatoes ripen. Why not find a use for that half loaf of stale bread you’ve got laying around, and a couple of those amazing tomatoes? Oh, and here’s the audio file of how to pronounce “Panzanella” so you don’t have to go around saying “Panzaneeya” or “Panz… [mumble, trailing off].” Not that I ever did such a thing.

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Perfect Panzanella Salad Recipe

Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more – plus basil plucked fresh from the garden. Perfect panzanella indeed.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Kare

Ingredients

• 3-4 cups bread cubes from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.
• 5-6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 medium green bell pepper cut into bite-size chunks
• 1/2 medium red bell pepper cut into bite-size chunks
• 2 medium tomatoes cut into wedges
• 1/2 medium cucumber peeled and cut bite-size chunks
• 1/2 medium sweet onion red works too, if you like, sliced
• 15 leaves fresh basil chiffonaded
• 15 or so green olives cut in half if they’re big

Vinaigrette dressing:

• 1/4 cup olive oil
• 1 1/2 tablespoons white balsamic vinegar I’m sure regular ol’ balsamic would be equally tasty
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon finely minced garlic
• 1/4 teaspoon kosher salt
• Fresh ground black pepper to taste

Instructions

• Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

Notes

Adapted from Ina Garten

Originally published July 16, 2010

The post Panzanella Salad appeared first on Kitchen Treaty.

Table of Contents

• About This Recipe
• Ingredients for Avocado Toast with Poached Egg
• How to Make It
• How to Check for Ripe Avocados
• What to Serve with Avocado Toast & Egg
• More Breakfast Recipes with Avocado

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About This Recipe

This Avocado Toast with Poached Egg has an amazing avocado hollandaise sauce that takes it over the top. It’s the ultimate avocado-lover’s (me) breakfast. Honestly though, the poached egg creates enough of a sauce that if you’re in a hurry, you can skip the sauce.

But for now, we’re assuming you have time, and you LOVE AVOCADOS.

You’ve probably guessed this, but in this avocado toast recipe, but you’ve got avocado two ways.

On the toast …

And in the sauce.

And it is over the top good.

Ingredients for Avocado Toast with Poached Egg

• Crusty bread – for the toast. I love sourdough or a hearty cracked wheat bread for my avocado toast base here.
• Avocado – gotta have the layer of mashed avocado in avocado toast!
• Tomato – juicy tomato slices add so much flavor to this avocado toast.
• Eggs – Poached eggs add protein and are SO good with avocado toast!
• Avocado hollandaise – You don’t have to use this sauce, it’s still delicious without! But it really does take it over the top, so I highly recommend it.
• Salt & pepper – An avocado toast must!
• Parsley and/or chives – Optional but pretty!

Yessss.

How to Make It

It’s easy! First, toast your bread. Poach your eggs, and while they’re poaching, smear your toast with fresh avocado and layer it with tomatoes. Sprinkle with a little salt and pepper. Whip up your avocado hollandaise while you’re at it.

Top each piece of toast with the poached eggs, and drizzle over some hollandaise. Add salt and pepper and fresh herbs, if using. Then enjoy!

This Avocado Toast with Poached Egg is my new favorite breakfast. It hits all the marks – some carbs, fiber thanks to the avocado, protein, healthy fats (again, thank you avocado!) Plus, it’s surprisingly easy to put together.

How to Check for Ripe Avocados

To check for ripeness at the store, just press the avocado. If it feels like the fleshy part of your palm just under your thumb, it’s perfect.

I know a lot of people recommend flipping off the stem to see if it’s brown or green underneath. But there are a couple of reasons I don’t do this. 1) It’s not always accurate and 2) It’s entirely possibly I’m overthinking this, but it might ruin the avocados for the next buyer. Do you buy an avocado with the stem flicked off? I don’t!

Plus, the checking for perfect firmness works really, really well!

What to Serve with Avocado Toast & Egg

• Fruit salad is amazing! This summer fruit salad is so good, or try fall fruit salad.
• Oven-roasted potatoes take this to full diner-at-home status!
• These apple Greek Yogurt parfaits are the perfect cool and creamy counterpoint.

More Breakfast Recipes with Avocado

• Cucumber Hummus Avocado Toast
• Black Bean & Avocado Breakfast Scramble
• Sheet Pan Breakfast Hash
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

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Avocado Toast with Poached Egg

The ultimate avocado lover's breakfast! Inspired by Eggs Benedict, this hearty breakfast recipe features avocado toast covered with tomato slices and a perfectly poached egg, then topped off with a creamy avocado sauce.

Keyword avocado toast eggs benedict, avocado toast with egg, avocado toast with poached egg, egg avocado toast

Prep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 312kcal

Author Kare

Ingredients

• 1 batch avocado hollandaise sauce
• 2 slices crusty artisan bread sliced about 3/4-inch thick*
• 1 medium ripe avocado
• 1 medium ripe tomato sliced thin
• 2 large eggs
• Salt and pepper to taste
• Parsley or chives for garnish optional

Instructions

• Set a medium pot of water over high heat.
• While the water heats, make the avocado hollandaise sauce. Set aside.
• Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
• Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
• Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don’t have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs from water with a slotted spoon and place atop tomato.
• Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
• Serve immediately.

Notes

*Gluten-Free Option

Swap in your favorite GF bread.

Nutrition information does not include avocado hollandaise sauce or fresh herbs. 

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 25g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 205mg | Potassium: 733mg | Fiber: 9g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 3mg

The post Avocado Toast with Poached Egg appeared first on Kitchen Treaty.

The post Slow-Roasted Tomato & Garlic Bruschetta appeared first on Kitchen Treaty.

Two weeks ago, I had a full line-up of Thanksgiving recipe ideas ready to create and share. Two weeks ago, our oven went haywire. The good: it now preheats in 2 minutes flat! The bad: it only runs at one temperature – 550 degrees!

Our research revealed that the circuit board went out, and would only cost a mere $500 to replace. So down the rabbit hole of acquiring new appliances we went. We had planned to replace the range at some point to accommodate our future kitchen remodel, after all … just, you know. Not quite yet.

We’re about one more week away from our new range installation (fingers crossed). So this span of ovenless time has had me scrambling a bit. I’d planned on developing a ton of Thanksgiving and Christmas recipes, but sure enough, most of them made use of the oven.

I decided to embrace the challenge, though. After all, aren’t our ovens already overloaded at Thanksgiving time?! Wouldn’t it be nice to make things on our stove tops or, better yet, our slow cookers?

Yup, it was finally time to try my hand at a Crock Pot stuffing recipe. It was something that had been on my mind for awhile. My mom’s been doing it for a couple of years now; Serious Eats sealed the deal.

Now, most stuffing recipes make use of copious amounts of butter, and darn if they aren’t delicious because of it. But because of my new dairy-free ways, I wanted to create a dairy-free stuffing recipe – but one that is tasty enough for everyone to enjoy. I thought about omitting the egg to make it a full-on vegan deal, but ultimately decided to leave the egg in. Next year, perhaps, I’ll tackle that one.

So instead of butter, we’ve got onions and a little celery, sauteed in olive oil. And then. And then! We have piles of fresh herbs. Parsley, sage, rosemary, and thyme (thank you, Simon and Garfunkel! Excellent thinking.)

Then we have sourdough bread, mostly … mixed in with some mild-mannered French.

This is a simple, straightforward, and pretty classic stuffing recipe. No fancy stuff, just great Artisan bread, veggie broth, fresh herbs, and a good stint in the Crock Pot.

Who needs ovens?!! Okay, we do. Desperately. But not for our stuffing!

A few tips for cooking stuffing in the Crock Pot

• Crock Pot stuffing cooks a little differently than oven-baked stuffing. It gets crisper around the edges (yum), and moister in the middle. You want to take care to not add too much broth, or things might end up too much on the soggy side.
• Watch it carefully toward the end of the cooking time – depending on your individual slow cooker, the edges could go from deliciously crunchy to burnt.
• I like to use my large, oval, 6-quart slow cooker for stuffing. More coveted stuffing edge to go around!

More Stuffing Recipes

• Vegan Buttery Herb Stuffing
• Wild Rice & Quinoa Gluten-Free Stuffing
• Cornbread Stuffing
• Vegan Herb Stuffing Recipe
• Chanterelle & Caramelized Onion Mushroom Stuffing

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Slow Cooker Sourdough & Fresh Herb Stuffing

This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection – plus, it’s vegetarian and dairy-free!

Prep Time 20 minutes minutes

Cook Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Author Kare

Ingredients

• 10 cups sourdough bread cubes about 1 loaf bread (I like 3/4-inch cubes)
• 4 cups French bread cubes about 1/3 load bread
• 2 tablespoons olive oil + more for greasing the slow cooker
• 2 cups chopped yellow onion about 1 medium onion
• 1/2 cup chopped celery about 1 stalk
• 1 medium clove garlic minced
• 2 1/2 – 3 1/2 cups vegetable broth
• 1/4 cup fresh chopped parsley
• 1 tablespoon fresh chopped sage
• 2 teaspoons fresh chopped rosemary
• 1 teaspoon fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• More fresh herbs for topping if desired

Equipment:

• 4- quart or larger slow cooker

Instructions

• Grease the bottom and sides of the Crock Pot with olive oil.
• Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
• Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
• Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
• Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
• Cook on low for 4-6 hours, until the edges are golden brown.
• Top with fresh herbs before serving, if desired.

Notes

Dairy option:

Sub butter for the olive oil, if desired.

The post Slow Cooker Sourdough Herb Stuffing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Veggie BLT Ingredients
• Adaptations & Variations
• How to Make It
• What to Serve with this Veggie BLT
• More Vegetarian Sandwich Recipes

The Story Behind the Recipe

When I became a vegetarian a dozen or so years ago (where does the time fly?!), I just sort of gave up on BLTs. I mean, without bacon, they’re just a lettuce and tomato sandwich. And frankly, I have eaten a few of those. Not the best.

Then I laid my eyes on the Skillet Seared Tofu recipe in Deborah Madison’s Vegetarian Suppers cookbook, I created my delicious Vegetarian Tofu Bacon based on that recipe, and a world of veggie BLT possibilities opened up.

Anyone who cooks much with tofu is probably vaguely annoyed, like I am, with the fact that you usually need to press it. I’m just not a fan of the extra time and fuss-factor that goes into doing so. So this method intrigued me off the bat – no pressing!

Just slice your tofu, saute it up, and spoon a little sauce over the top. Done and done – Tofu BLTs made easy!

Veggie BLT Ingredients

For the tofu bacon:

• Olive oil – for searing the tofu
• Tofu – Extra-firm tofu is what’s needed here. The magic in this cooking method, though, is that you don’t need to press it! Such a time-saver.
• Tamari – or low-sodium soy sauce. Use GF tamari if you need to keep this Tofu BLT gluten-free.
• Pure maple syrup – Adds a touch of sweetness for a sweet-and-smoky bacon sub.
• Smoked paprika – One of the most magical ingredients in a vegetarian’s cupboard! Just a little adds wonderful subtly smoky flavor.

For the Veggie BLT:

• Bread – I like a good crusty artisan bread for my veggie BLT. You can grab a GF bread if needed.
• Tofu bacon – two or three slices per sandwich.
• Tomatoes – The bigger, juicier, and fresher, the better!
• Lettuce – I like green leaf for my veggie BLTs, but romaine, butter lettuce, or another fave lettuce will work too.
• Mayo
• Salt & pepper

Adaptations & Variations

• Veggie BLTA: Add some sliced avocados to your sandwich for a creamy addition.
• Chipotle Veggie BLT: Mix up a teaspoon or two of diced chipotle peppers and a bit of the adobo sauce with the mayo before smearing it onto your sandwich.
• Gluten-free option: Use GF soy sauce/Tamari and GF bread.
• Vegan option: Just make sure you use a vegan mayo and you’re all set!

How to Make It

First, sear your tofu by cooking it in a large skillet until the tofu is browned. Then, mix together the remaining veggie bacon ingredients and pour it over the tofu. Cook until reduced and set aside.

From there, it’s just a matter of assembling your vegetarian BLTs! Toast some slices of bread and smear them with mayo.

Pile one side with lettuce, tomato, and tofu, then sprinkle with a bit of salt and pepper. Top with the second slices of bread mayo-side down, cut it in half, and dig in!

What to Serve with this Veggie BLT

• Try a pasta salad such as Greek Orzo Pasta Salad or Classic Creamy Macaroni Salad.
• Bake up some fries – butternut squash fries, sweet potato fries, or classic potato French fries.
• To drink, how about some lemonade? Try my single serving lemonade or blueberry lemonade.

More Vegetarian Sandwich Recipes

• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Ultimate Veggie BLT

Tofu, quickly seared and seasoned, is the "meat" of this hearty, comforting vegetarian and vegan sandwich. (Of course, actual bacon can be subbed in for any meat-eaters in the house!)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 sandwiches

Calories 335kcal

Author Kare

Ingredients

For the Tofu Bacon:

• 1 tablespoon olive oil
• 1 14-ounce block extra-firm tofu, cut in 1/4-inch slices (no need to drain)
• Pinch kosher salt
• 1/4 cup Tamari or low-sodium soy sauce* for gluten-free choose a GF Tamari
• 2 teaspoons pure maple syrup
• 1/2 teaspoon smoked paprika

For the sandwiches:

• 8 slices of your favorite crusty artisan bread toasted) (for gluten-free use your favorite GF sandwich bread
• 2-3 slices Tofu bacon
• 2 large ripe tomatoes sliced
• 8 green leaf lettuce leaves washed and dried) (butter lettuce is another fabulous choice
• 1/4 cup mayonnaise vegans use a mayo alternative such as Vegenaise
• Salt & pepper to taste

Instructions

• Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out! Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
• Toast the bread then smear each piece with mayonnaise, as little or as much as you like – 2 teaspoons to 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.

Notes

*I find that I prefer the lower-sodium options for soy sauce – if you use regular soy sauce, you may want to go a bit lighter, as the end result might be rather salty.

Meat option:

Pretty self-explanatory – just use bacon instead of tofu for the meat-eaters in the house! But I uphold that the carnivores are missing out. 😉

Vegan option:

Use a vegan mayonnaise.

Gluten-free option:

Choose gluten-free Tamari and your favorite gluten-free bread.

Nutrition

Serving: 1sandwich | Calories: 335kcal | Carbohydrates: 37g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 1206mg | Potassium: 330mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2794IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 4mg

The post Ultimate Veggie BLT appeared first on Kitchen Treaty.

One thing I’m willing to bet we all know and can agree on is that bruschetta – the kind with the garlicky tomato salad topper that we generally find in the U.S. – is freakin’ out-of-this-world delicious. Addictingly can’t-stop delicious.

A good bruschetta, I think, is all about the tomatoes. Juicy, garden fresh cherry tomatoes are my weapon of choice – just cut them in half and you’re there.

For the tomato salad topping, I started with this base recipe from the not-Italian (that I know of) but always tasty Pioneer Woman. For this version, Cherry Tomato and White Bean Bruschetta, I add a good helping of – you guessed it – white beans. I love how they add heft, a creamy bite, and, of course, satiating protein. Basically, what I think is that the addition of beans means you can have bruschetta for dinner. Other happy ingredients include lots of garlic, good olive oil, balsamic vinegar, and fresh green strips of basil.

Tom-ay-toe, to-mah-toe, broo-shetta, broo-sketta. No matter how you say it, this is good stuff right here.

(more…)

The post Cherry Tomato & White Bean Bruschetta appeared first on Kitchen Treaty.