Vegan Eggplant Caprese Bruschetta Toasts

Vegan Eggplant Caprese Bruschetta Toasts

For a light supper, here is a quick and easy recipe for vegan eggplant caprese bruschetta toasts with handy frozen eggplant cutlets and TVP.

Preparation Time
10 mins
Cooking Time
32 mins
Total Time
42 mins
Calories
461 Calories

Recipe Instructions

Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.
Step 3
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
Step 4
Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.
Step 5
Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.
Step 6
Cook on the preheated grill until lightly browned, about 3 minutes.
Step 7
Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.
Step 8
Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
Step 9
Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.

Ingredients

  • 2 tablespoons boiling water
  • ¾ cup boiling water
  • 3 tablespoons capers
  • ¼ cup olive oil, or as needed
  • 1 loaf Italian bread
  • ¼ teaspoon dehydrated minced garlic, or to taste
  • 1 cup textured vegetable protein (such as Bob's Red Mill® TVP)
  • 1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's®)
  • ½ pound diced firm tomatoes

Categories

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