Tomato Bruschetta is a delicious treat, especially when tomatoes are in season. This easy recipe is naturally vegan and can be made gluten-free. It’s one of many wonderful selections from The Veginner’s Cookbook.
If you’ve decided to become vegan, or simply want to incorporate more plant-based recipes into your diet, The Veginner’s Cookbook–The Ultimate Starter Guide for New Vegans and the Veg-Curious by Bianca Haun and Sascha Naderer is for you.
And I’m giving away a copy of the book at the end of this post!
You may be familiar with Bianca and Sascha from their site Elephantastic Vegan.
I love that their recipes are easy to follow and use common ingredients.
For example, you probably have everything in your kitchen to make Pan-Roasted Tomato Bruschetta or can easily obtain them.
And before we get to the recipe, check out these others from the book you may want to try:
- Sushi Bowl with Sesame-Crusted Tofu
- Veggie Stir-Fry with Peanut Butter Sauce
- Blender Brownies with Chocolate Avocado Frosting
Don’t they look good? I’m also looking forward to trying Caribbean-Inspired Coconut Milk Curry, Waffles with a Warm Raspberry Sauce, and African-Inspired Peanut Butter Stew.
In addition to the recipes, the book contains useful tips for dealing with skeptics and people who try to argue with you about your dietary choices.
Plus there’s advice for navigating situations you may encounter on your journey, such as eating at non-veg restaurants and traveling to other countries.
One of my favorite recipes in The Veginner’s Cookbook is Pan-Roasted Tomato Bruschetta.
Of course I’ve eaten bruschetta many times before, but I hadn’t thought about making it for a snack or serving it with brunch. And this recipe is so easy!
This bruschetta will take you minutes to make, and it’s best eaten right away. And with something this delicious, that shouldn’t be a problem!
There’s also instructions in the book to make homemade bread which you can use in this recipe, but I used store-bought gluten-free vegan bread.
Now let’s make Tomato Bruschetta!
Pan-Roasted Tomato Bruschetta
This pan-roasted tomato bruschetta is not just a snack to us. We associate this juicy treat with brunch on balconies and the sun on our faces. We highly recommend making this when tomatoes are in season, so that they taste the sweetest and most flavorful.
Reprinted from The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious with permission by Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer.
Wash and halve the cherry tomatoes. Toss them in a pan with the coconut oil--keep on medium to high heat. Start by adding salt, balsamic vinegar, and garlic powder. Keep it on high heat and stir occasionally.
In the meantime, toast the white bread slices in a pan, on an electric griller, or in the oven.
Once the tomatoes lose most of their water and look good to you, put them on the white bread slices and top with fresh basil. They are best enjoyed fresh and warm, otherwise the bread gets soggy.
If you make Tomato Bruschetta, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.