Vegan Brunch Recipes: Avocado Toast, Three Ways

March 7, 2016
If I had any say whatsoever in creating random holidays, I would make founding an Avocado Day a top priority. (Though there are, it seems, two whole days in celebration of guacamole). Why? Because avocados are among the most versatile and nutritious foods nature has given us. They are extremely nutrient dense and the only fruit (nb the giant seed) with monounsaturated fats (these are the "good" fats), along with folate, vitamin C, potassium, and zero cholesterol, and even a little bit of protein! And the fact that they are so creamy and relatively light in flavor makes them pair well with just about anything. Another holiday I might want to celebrate is the birthday of avocado toast. Oh, the day those two lovebird ingredients--married in fat-carb perfection--decided to come together and make one amazing dish is one to remember for sure. And yet finding the exact perfect slice of avocado toast is about as illusive as finding the perfect pair of jeans--sometimes it's a little too salty, too soggy, to lime-y, etc. My go-to recipe is broken down here, with variations on the classic theme to suit your meal, occasion, or craving. A fun brunch idea incorporating these different toppings is an avocado toast-sundae bar, where your guests can make their own combos. The basic mash lasts about 2 days in the refrigerator and can be freshened up with a squeeze of lime juice if you want to make a batch on Sunday to save for later in the week. I also left out the garlic--a guacamole staple--if you're eating this early in the morning. What inspiration will you bring to your avocado toast?
Vegan Brunch Recipes: Avocado Toast 3 Ways

Vegan Brunch Recipes: Avocado Toast, Three Ways

Recipe Type: Breakfast
utensils YIELDS 3 servings
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  • Basic Avocado Mash
  • 1 whole avocado
  • Juice of 1/2 lime
  • salt and pepper
  • 1/2 teaspoon harissa
  • Classic Avocado Toast
  • red pepper flakes, olive oil, lemon juice, basil (all to taste)
  • Green Goddess Avocado Toast
  • alfalfa sprouts, pumpkin seeds, whole fennel seeds, olive oil (all to taste)
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Directions

1. To make the mash: peel and seed your avocado--the simplest way is to cut in half lengthwise, then use a paring knife to grip and twist the seed until it comes loose. Score the avocado flesh into squares to scrape out of the shell. Mash the fruit with a fork in a bowl. Add juice and spices, and mash until well combined but still a little lumpy. 2. Toast your bread in a toaster or in a small skillet on the stove. 3. Lightly spread bread with dairy-free butter (like Earth Balance). 4. Spread toast with avocado mash, using a fork to make a nice even layer. 5. For each combination, top toast with dry ingredients first, then drizzle liquid (oil or syrup) on top to seal it in. Enjoy!

Also by Jennifer: Vegan Matcha Soba Noodles

Related: Herbed Vegan Sausage and Potato Hash

Vegan Barley Breakfast Scramble

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Photos: Jennifer Kurdyla


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Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.

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