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!
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.
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.
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.
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.
Add the Vegan ricotta to the sourdough and top with the garlic mushrooms. Garnish this with some fresh basil and some sesame seeds.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
