Vegan Avocado Toast with Eggs
Elevate your breakfast game with this irresistible Vegan Avocado Toast with Chickpea "Eggs"—a plant-based twist on a classic favorite! Creamy mashed avocado, infused with zesty lemon and seasoned to perfection, is layered over toasted sourdough bread, creating a rich and satisfying base. The star of the show is the protein-packed chickpea "eggs," delicately flavored with nutritional yeast, turmeric, and a touch of black salt for that authentic eggy flavor. Juicy sautéed cherry tomatoes and a sprinkle of fresh cilantro add a burst of freshness and vibrant color to this nutrient-dense dish. Ready in just 25 minutes, this easy and wholesome recipe is perfect for a quick breakfast, brunch centerpiece, or even a light dinner. Indulge in this vegan-friendly, high-protein avocado toast that’s as delicious as it is nourishing!
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Ingredients
- 4 slices sourdough bread
- 2 whole ripe avocado
- 1 whole lemon
- 1 cup canned chickpeas
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon black salt (kala namak)
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 2 tablespoons fresh cilantro
Directions
Step 1
Start by draining and rinsing the canned chickpeas. Transfer them to a bowl and mash using a fork or a potato masher until they reach a scrambled consistency.
Step 2
Add nutritional yeast, turmeric, black salt, and black pepper to the mashed chickpeas. Mix well until combined.
Step 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chickpea mixture and cook for about 5 minutes, stirring occasionally, until warmed through. Set aside.
Step 4
While the chickpea 'eggs' are cooking, cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Add the juice of one lemon to the avocado and mash with a fork until you achieve a smooth consistency. Season with salt and pepper to taste.
Step 5
Toast the slices of sourdough bread to your preferred level of crispiness.
Step 6
In a small pan, heat the remaining tablespoon of olive oil over medium heat. Halve the cherry tomatoes and add them to the pan. Sauté for 2-3 minutes until they are slightly wilted. Remove from heat.
Step 7
To assemble, spread a generous amount of mashed avocado over each slice of toasted sourdough. Top with a spoonful of chickpea 'eggs'.
Step 8
Garnish the avocado toast with the sautéed cherry tomatoes and a sprinkle of fresh chopped cilantro.
Step 9
Serve immediately and enjoy your delicious and nutritious vegan avocado toast with chickpea 'eggs'!
Nutrition Facts
| Serving size | (1019.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1513.8 |
| Total Fat 78.1g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 20.2mg | 0% |
| Sodium 2230.3mg | 0% |
| Total Carbohydrate 177.4g | 0% |
| Dietary Fiber 39.1g | 0% |
| Total Sugars 16.2g | |
| Protein 44.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2729.6mg | 0% |
Source of Calories