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!
I think it would be wonderful with tofu scramble and a green salad with Dijon Mustard Salad Dressing.
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
Ingredients
- 20 cherry tomatoes
- 1/2 teaspoon coconut oil
- 1 dash salt, or more, to taste
- 1/4 teaspoon balsamic vinegar
- 1 pinch garlic powder
- 2 large slices white bread, homemade or store bought (I used gluten-free)
- 1/2 teaspoon fresh basil, chopped
Instructions
- 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.
Becky Striepe
Oh yay! I love this cookbook but haven’t tried this recipe yet. I need to get on this bruschetta ASAP!
Amy
I love it! I had never thought of having bruschetta for breakfast before, but now I’m hooked!
Michelle
This looks great
Amy
Thanks Michelle!
Charltn Walter
This looks awesome…am going to try it. Also saw recipe for Dijon mustard salad dressing. That looks yummy as well.
Just looking for new recipes wirh less calories and more flavor.
Amy
Thanks Charlyn! I hope you enjoy the recipes!
Lydia Claire
I am veganish and I need more healthy vegan recipes that are quick and easy.
Amy
That’s great, Lydia!
Cassie
I’m currently a vegetarian wanting to transition to vegan! This recipe sounds delicious!
Amy
That’s wonderful, Cassie!
Jasmine
This sounds so quick and easy! I definitely need to check out that book 🙂
Amy
It’s a great book for people transitioning to veganism.
Albert Bevia
Love the idea of pan-roasting the cherry tomatoes, I have always eaten my tomato bruschetta with uncooked tomatoes, this is a MUST try, easy to make and the perfect starter to any Italian dish
Amy
Thanks Albert! Pan roasting really brings out the flavor of the tomatoes.
Mary Ellen | VNutrition
Oooh, this looks so easy to make yet tasty! I didn’t realize the book was from Elephantastic Vegan – love their recipes so I bet the book is wonderful too!
Amy
Yes, it’s a really great book, especially for new vegans!
Carla
This bruschetta looks great! Currently vegan and loving it.
Amy
Thanks, that’s wonderful, Carla!
Jasmin // VeeatCookBake
I love brushetta. It is such a tasty appetizer.
Amy
Me too!
Linda from Veganosity
I love Bianca and Sasha’s cookbook! I’m reviewing it on March 1st. It’s such a great resource for new and experienced vegans. That bruschetta looks perfect.
Amy
Thanks Linda! Yes, I love all the tips in the book.
Gina Marie
It’s going to be so good when Tomatoes come in season! I always get a little carried away when they come and season and then I have nothing to do with them outside of making tomato soup LOL
Amy
I know what you mean! I go crazy for tomatoes!
Corrine
I’m mostly vegan! A little bit vegetarian but I’m always aiming for vegan.
Amy
That’s great, Corrine!
Mel | avirtualvegan.com
I love tomato season and this is the perfect way to use them. Love that they are pan roasted first!
Amy
Yes, it really brings out the sweet flavor!
Anjali @ Vegetarian Gastronomy
love any form of brushetta! This sounds delicious!
Amy
Thanks Anjali!
Jessica Gipson
I am just starting to transition to being vegan. I can use all the info I can get.
Amy
That’s fantastic, Jessica! You will really enjoy this book.
Sarah
I can’t wait to check out this cookbook! That bruschetta looks so good!
Amy
Thanks Sarah!
Jeff T
Great Post! Your cook book looks fantastic!
Amy
Thanks Jeff!
Amy S
I’ve been vegan for several years and I’m always on the hunt for new recipes that will impress my non-vegan family members and friends. This looks like it would fit the bill!
Amy
Thanks for entering, Amy! I think you will enjoy this book.
Cadry
Tomato season is still such a long way off, and so how smart to keep it winter appropriate by using cherry tomatoes instead! They are my preferred tomatoes for the part of the year that tomatoes aren’t in season. Somehow the cherry sized ones still have their sweetness, while the bigger ones tend to be mealy. Thanks for sharing!
Amy
I completely agree! We get local-to-us organic cherry and grape tomatoes from Baja, Mexico that are really wonderful this time of year.
Evelyn
Sounds delicious. Would love to win this cookbook.
Amy
Good luck, Evelyn!
Karen D
I am transitioning after over 40 years as a vegetarian.
Amy
Thanks wonderful, Karen!
Cynthia
I love bruschetta, can’t wit to try this.
Amy
Thanks Cynthia!
Dianne
Thank you
joanne jensen
yummy recipe! great looking book!
alice minx
That bruschetta looks amazing!!! I want to try that
Sarah De la Cruz
Oh, this looks delicious! Love Bianca’s recipes!
Amy
Thanks Sarah!