Looking for a plant-based meal that delivers maximum energy and total-body nutrition? This Vegan Ricotta & Garlic Mushrooms on Sourdough is packed with whole-food power, vibrant flavours, and a remarkably creamy, homemade tofu ricotta!
Vegan Ricotta & Garlic Mushrooms on Sourdough recipe
If you need a nutrient-dense option for a high-protein breakfast or lunch, this recipe is hard to beat. By pairing crisp, toasted sourdough with a velvety blended ricotta mad, you get an incredible balance of plant protein, dietary fiber and essential micronutrients.
Blending the tofu with lemon, garlic, and nutritional yeast creates a bright, tangy depth that complements the pan-fried baby button mushrooms perfectly. Sautéed with fresh garlic and finished with fresh basil and sesame seeds, it offers a deeply satisfying, complex carbohydrate and protein source to fuel your day.
Feel free to customize with your favorite extras! A scatter of chili flakes brings a warm kick, a drizzle of balsamic glaze adds a rich tangy sweetness, or a sprinkling of toasted pine nuts delivers extra crunch!
This recipe is ideal when you want a quick, macro-balanced meal loaded with plant-based nutrition in under 25 minutes!
Ingredients
Vegan Ricotta & Garlic Mushrooms on Sourdough
Description
Upgrade your breakfast or lunch with this rich Vegan Ricotta & Garlic Mushroom Sourdough. Creamy, lemon-zested tofu ricotta is layered on golden toasted sourdough and crowned with garlic-infused mushrooms. Packed with wholesome plant-based nutrition, each serving delivers 29g of protein and 9g of dietary fiber for a satisfying, high-protein meal.
Ingredients
Vegan Ricotta
Bread
Mushrooms
Toppings (optional)
Instructions
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Fry mushrooms
Cut the mushrooms into equal pieces and mince the two garlic cloves until they are finely chopped. Add the olive oil to a pan over a medium high heat and add the mushrooms. Stir this occasionally and let it cook for 10 minutes. Then add the garlic and cook it for another 3-4 minutes, stirring more frequently to ensure the garlic does not burn.
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Prepare Ricotta
Add all ingredients for the riccota to a blender (aside from the water) and blend until smooth. You will have to do this in stages, keep scraping the sides down and add water (1tbsp at a time) until you have achieved your desired consistency.
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Toast sourdough
Toast your sourdough (or any bread) using your preferred method! I put mine under the grill but you could use the toaster or pan fry it with some olive oil.
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Assemble!
Add the Vegan ricotta to the sourdough and top with the garlic mushrooms. Garnish this with some fresh basil and some sesame seeds.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 678kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 4g20%
- Sodium 350mg15%
- Potassium 450mg13%
- Total Carbohydrate 65g22%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ricotta Consistency: Blend the ricotta ingredients first without water, then add water 1 tbsp at a time while scraping down the sides to control the texture and achieve a smooth, creamy consistency.
- Sautéing Mushrooms: Cook the mushrooms on medium-high heat first to release their moisture before adding the minced garlic near the end to prevent it from burning.
- Meal Prep & Storage: Store the tofu ricotta and garlic mushrooms separately in airtight containers in the fridge for up to 3–4 days; assemble on fresh sourdough just before serving to keep the bread crisp.
- Customization Options: Easily adapt the recipe based on what is in your fridge; additions like crushed red pepper flakes, a drizzle of balsamic glaze or toasted pine nuts work exceptionally well on top.
