How To Make Vegan Eggplant Caprese Bruschetta Toasts
Serve up this summery caprese bruschetta toasts stacked with breaded eggplant cutlets and tomato-caper paste for a rich side!
Serves:
Ingredients
- 1cuptextured vegetable protein,such as Bob’s Red Mill® TVP
- ¾cupboiling water,plus 2 tbsp
- 16ozbreaded eggplant cutlets,(1 package), frozen, such as Trader Joe’s®
- 1Italian bread loaf
- ¼cupolive oil,or as needed
- ½lbfirm tomatoes,diced
- 3tbspcapers
- ¼tspdehydrated garlic,minced or to taste
Instructions
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Boil the water. Place the textured vegetable protein in a bowl; add boiling water and stir. Let stand for about 5 to 10 minutes.
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Preheat the oven to 425 degrees F. Place the eggplant cutlets on a baking sheet.
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Bake in the preheated oven for about 10 minutes, then flip the cutlets. Bake for about 16 to 17 minutes until golden brown.
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Preheat the grill for medium heat and lightly oil the grate.
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Slice bread into 16 slices approximately ½-inch thick. Paint the bread with olive oil.
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Cook on the preheated grill for about 3 minutes until lightly browned.
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Place the tomatoes in a microwave-safe bowl. Heat in a microwave for about 3 minutes until slightly softened. Drain and discard excess liquid.
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Stir the tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
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Arrange the toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread, then top with a dollop of tomato mixture.
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Serve and enjoy!
Nutrition
- Calories: 140.73kcal
- Fat: 4.17g
- Saturated Fat: 0.65g
- Monounsaturated Fat: 2.63g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 16.37g
- Fiber: 3.99g
- Sugar: 3.23g
- Protein: 9.20g
- Sodium: 163.38mg
- Calcium: 67.28mg
- Potassium: 121.37mg
- Iron: 2.32mg
- Vitamin A: 6.35µg
- Vitamin C: 2.65mg
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