Gluten-Free Veggie Breakfast Bruschetta - Vegan
With lots of nutrients and vibrant colors, this gluten free bruschetta recipe is your new morning go-to.
If you’re both vegan and gluten free, you’re sure to love this Mediterranean inspired meal. If you’re not, check out our traditional Italian bruschetta recipe here.
In this vegan recipe, enjoy roasted mixed vegetables and vegan Parmesan cheese served with crispy gluten-free bread.
How to Make Gluten Free Bruschetta
In short, use gluten free bread!
Start with your favorite GF bread and an oven. Preheat to 350F and line your baking pan with a mat or parchment paper. Place two slices of bread onto the pan and allow to toast.
Next, choose your vegetables. My go-to veggies are zucchinis, tomatoes, broccoli, carrots, red onion, and pepper. Traditionally, you only need the tomatoes and onions, so feel free to mix and match which veggies you want to use.
Chop your veggies into smaller-than-bite-size pieces. Toss in a bowl with avocado oil and seasonings like salt, pepper, garlic powder, oregano, and chili or paprika if you like it spicy.
After you bread gets all nice and toasty, remove from the oven and top with vegan parmesan cheese. Scoop your mixed veggies onto the bread and top with more parmesan.
Put back in the oven and bake for another 10 minutes.
The secret to great bruschetta is broiling for 3-5 minutes right at the end to really melt the cheese. Once you’re down, drizzle with balsamic glaze and enjoy!
Elevate your day
If you’re like me, you like starting your day off with something healthy, nourishing, and filling.
It’s hard to have a bad day after eating a substantial, nutrient-rich meal full of vibrant colors. With lots of healthy vegetables, this gluten free bruschetta toast makes the perfect meal to elevate your morning. With 6 different kinds of veggies and endless combinations, you’re going to absolutely love this delicious plant-based brunch option.
My go-to vegetables for gluten free bruschetta:
zucchini
tomatoes
broccoli
carrots
red onion
bell pepper
Veggie bruschetta toasts are a great, low-waste meal idea if you have vegetables that need used up before going bad. Simply chop up whatever veggies you have on hand and add it to your toast with herbs and vegan cheese of choice. No matter the combination, it’s sure to taste amazing.
Veggie Breakfast Bruschetta Toasts (GF)
Recipe Author: Nicole Riggs
The ultimate savory brunch experience, full of vibrant colors and sweet, earthy flavors. Juicy, colorful mixed vegetables are baked to perfection over-top crispy gluten-free bread and sharp vegan Parmesan finished with a delicate balsamic drizzle. A breakfast of champions if you ask me!
Equipment
Cutting board
Oven
Ingredients
2 slices gluten-free bread
1/4 c red bell pepper chopped finely
1/4 c carrot chopped finely
1/4 c broccoli chopped finely
1/4 c zucchini chopped finely
1/4 c cherry tomatoes chopped finely
1/8 c red onion chopped finely
1/4 c vegan Parmesan cheese
1 tbsp avocado oil
1 tbsp balsamic glaze
1 tsp sea salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
Instructions
Preheat oven to 350 F. Line a small baking sheet with parchment paper or baking mat. Place two slices of bread onto the pan.
Chop all veggies into very small pieces and toss together in a bowl with avocado oil and seasonings.
Add vegan Parmesan to both slices of bread, saving a little bit of cheese for the top. Then, scoop mixed vegetables onto the bread and sprinkle with the remaining Parmesan shreds.
Place in oven to bake for 10 minutes, then broil on high for 3-5 minutes.
Drizzle with balsamic glaze and enjoy!
“Eat the rainbow” with gluten-free bruschetta
Incorporating a variety of colors into your meals can take your eating experience to the next level. Colorful foods provide your body with different nutrients and flavors that are vital to overall health and wellbeing.
When eating plant-based, remember to “eat the rainbow“. This means prioritizing meals that incorporate multiple colors. Green, red, orange, purple, you name it!
Ensuring that you’re eating a variety of colors is important to maintain proper vitamin and nutrient intake. But what do the colors mean?
Fruits and vegetables are comprised of three main types of pigments: carotenoids, flavonoids, and chlorophyll.
Carotenoids are responsible for orange and yellow colors, flavenoids make blue, red, and cream colors, and chlorophyll is found in all greens.
It’s best to aim for these different pigments when shopping and preparing your meals.
These veggie gluten free bruschetta toasts are ideal for capturing a full range of pigments in one meal. They are versatile enough to include any vegetable you like.
Try experimenting with autumn root vegetables, heirloom tomatoes, or colorful bell peppers for more vibrant combinations.
