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Vegan Kale Mushroom Bruschetta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Serve this easy finger-lickin’ vegan, egg-free, dairy-free and nut-free plant-based dish as an appetizer for a party function or as a tasty side to go along with a main course, soup or salad.

Course: Appetizer, Side Dish, Snack
Cuisine: All Cuisines, Vegan
Servings: 3 people (about 12 toasted bread pieces)
Calories: 133 kcal
Author: @dietitian_mom
Ingredients
  • 1 cup finely diced fresh kale [25 g]
  • 2 cups diced white button mushrooms [190 g] (or Cremini mushrooms)
  • 3 large cloves garlic (minced)
  • 1 tablespoon olive oil (or other vegetable oil)
  • ¼ teaspoon ground thyme (or use 2 teaspoons finely chopped fresh thyme)
  • ½ teaspoon balsamic vinegar (or soy sauce or tamari sauce)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ cup vegan ‘cheese’ shreds [44 g] (optional)
  • 1 loaf whole grain baguette bread [approximately 12 inches] (or gluten-free alternative)
Instructions
  1. Preheat the oven to 375 F (or 191 C).

  2. Wash and dice up the kale leaves (remove the leaves from the thick stems first).
  3. Wash and finely dice the mushrooms then mince the garlic cloves.
  4. Heat up a tablespoon of oil in a skillet on medium heat, then add the minced garlic and sauté for 2-3 minutes or until golden.
  5. Add the diced mushrooms, ground thyme and balsamic vinegar into the skillet. Sauté these together for at least 3 minutes or until most of the cooking liquid in the skillet has evaporated.

  6. Meanwhile, slice up the baguette bread into ½ inch thick oval rounds and place these on a parchment paper lined baking sheet.
  7. Add the diced kale and remaining seasonings (salt and garlic powder) into the skillet. Continue to sauté the skillet contents for 3-4 minutes until the diced kale and mushrooms are cooked through completely and nearly all the cooking liquid has evaporated.

  8. Remove this kale mushroom mixture from the skillet, and spread by tablespoonfuls onto the oval bread rounds on the baking sheet.

  9. Sprinkle on some vegan cheese shreds on top of each bread slice (optional).
  10. Bake in the middle rack of the oven for 10 minutes (check to make sure the vegan cheese shreds do not get burnt on top). Remove from the oven, let cool slightly then serve!
Recipe Notes

As stated earlier, you can omit the vegan cheese shreds and it will still taste delicious! If you don’t have balsamic vinegar, you can substitute with an equivalent amount of soy sauce (or tamari sauce for a gluten-free version).

Nutrition Facts
Vegan Kale Mushroom Bruschetta
Amount Per Serving
Calories 133 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 395mg17%
Potassium 325mg9%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 2230IU45%
Vitamin C 29mg35%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.