Vegan Toast 4 Ways

Jillian HarrisAppies & Snacks, Breakfast, Dinner, Food, Lunch, Vegetarian5 Comments

Jillian Harris Vegan Toast 4 Ways

Toast is such a simple (and delicious!) treat any time of the day, whether it be for breakfast or lunch, or a quick snack in between meals! But it can get pretty boring if you stick to the same ‘ol toppings … so today we wanted to share Mackenzie’s 4 easy ways to reinvent your toast! And the best part? Each recipe below is VEGAN!

Jillian Harris Vegan Toast 4 Ways Jillian Harris Vegan Toast 4 Ways Jillian Harris Vegan Toast 4 Ways

Hazelnut Butter & Banana

This toast is a homemade classic of Nutella and banana … but BETTER!! The hazelnut butter is made from scratch and we decided to cut our bananas into heart shapes to ramp up the cuteness factor and we’re also convinced this also makes it taste better. LOL!

Ingredients

For the hazelnut butter:

  • 2 cups raw hazelnuts
  • 1/4 cup coconut oil
  • 3 tbsp cocoa powder
  • 1 1/2 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1 tsp salt, or to taste

For the toast:

  • Sliced bread of choice
  • 2 bananas, sliced

Directions

  1. Make the hazelnut butter. Preheat oven to 325.
  2. Spread hazelnuts out onto large cookie sheet, and roast hazelnuts for 13 minutes, until slightly brown and fragrant. Let cool for 5 minutes.
  3. Using your hands, rub the nuts on the pan so that some of the shells come off, as they can be quite bitter.
  4. Transfer nuts to food processor and process for 7-10 minutes until oils start releasing, scraping down as needed.
  5. Add coconut oil and process for 2 more minutes. Add cocoa powder, vanilla, coconut sugar, and salt. and process for 5 more minutes. Transfer to airtight container and keep in the fridge for up to one month.
  6. Make the toast. Toast your bread. Add a thick layer of hazelnut butter followed by banana slices. Serve immediately.

Jillian Harris Vegan Toast 4 Ways

Vegan Carrot Lox Toast

This is a freakin deliciously VEGAN take on lox toast, which is generally made with smoked salmon! I’ve been wanting to share a carrot lox recipe for SO long and I’m so excited that we finally have one for you! I first tried carrot lox at Planta in Toronto and have been wanting to recreate it for so long and Mackenzie took the charge and whipped it up! The texture and look of the thinly sliced carrot so insanely similar to smoked salmon and we were also shocked at how easy it was to create!!

Ps. This would be awesome on a bagel!

Ingredients

For the lox:

  •  4 carrots
  • 1 tsp liquid smoke
  • 1 tbsp tamari
  • 1 tsp olive oil

For the toast:

  • Sliced bread of choice
  • Vegan cream cheese style spread of choice (we love Spread Em’ Kitchen’s Jalapeño lemon!!)
  • A few thin slices of red onion
  • 2 tbsp capers
  •  2-3 tbsp fresh dill, chopped
  • Squeeze of lemon

Directions

  1. Make the carrot lox. Preheat oven to 400. Peel carrots into thin strips using a vegetable peeler. Transfer to a medium-sized bowl and add tamari, liquid smoke, and olive oil. Mix until combined.
  2. Transfer carrots to a small sheet of aluminum foil, and add another sheet on top. Seal the edges.
  3. Bake for 20 minutes. Let cool.
  4. Make the toast. Toast your bread. Add a thin layer of vegan cream cheese, followed by the carrot lox, red onion, capers, dill & lemon. Serve immediately.

Jillian Harris Vegan Toast 4 Ways

Vegan Ricotta & Figs

Not only is this toast delicious and made with homemade vegan ricotta but it’s also the prettiest of the bunch and photo op ready … if you’re one of those people who likes to take pictures of their food before they eat it … like I do! LOL!

Ingredients

For the Ricotta:

  • 2 cups blanched slivered almonds
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 cup water

For the toast:

  • Sliced bread of choice
  • 3-4 fresh figs
  • Agave, for drizzling

Directions

  1. Make the ricotta. In a high-speed blender, blend all ingredients for ricotta until fully combined & thick. Transfer to airtight container and store in the fridge for up to a week.
  2. Make the toasts. Add a thick layer of ricotta, followed by the sliced figs & agave. Serve immediately.

Jillian Harris Vegan Toast 4 Ways

The Ultimate Avocado Toast

This toast is inspired my Mackenzie’s FAVOURITE avocado toast of all time from Nut Bar in Toronto, every time she visits she has to get it! The smoked olive oil is the key to what makes this recipe so great and you can normally find this at any of the little oil shops in most malls!

Ingredients

For the toast:

  • Sliced bread of choice
  • 2 avocados
  • 4-5 sliced radishes
  • 2 tbsp nutritional yeast
  • Sea salt, to taste
  • Squeeze of lemon
  • 3 tsp smoked olive oil

Directions

  1. Toast your bread.
  2. Add avocado and mash with a fork until smashed.
  3. Add sliced radishes, nutritional yeast, sea salt, lemon & smoked olive oil. Serve immediately.

Jillian Harris Vegan Toast 4 Ways

There you have it!! Which vegan toast are you the most excited to try? Make sure to share your thoughts/feedback in the comments section below!

Enjoy!!

xo

Jilly

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