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easy vegan bruschetta with tomatoes and white beans on a plate topped with basil
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5 from 17 votes

Vegan Bruschetta (5 Ways!)

This vegan bruschetta recipe is a twist on a classic Italian dish. It has a mixture of sweet tomato, crunchy zucchini, and creamy white beans that sit on top of a whole wheat baguette, topped with fresh herbs for a finishing touch. This simple recipe is great as an appetizer, light lunch, or side dish!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 254kcal
Author: Anjali Shah

Ingredients

  • 1 red pepper diced
  • 1 red onion diced
  • 3-5 small zucchini chopped
  • 1 small eggplant diced
  • 5 cloves garlic minced
  • 15 oz cannellini beans, rinsed and drained 1 can
  • 15 oz stewed diced or crushed tomatoes with Italian spices 1 can
  • 2 tsp dried Italian Seasoning
  • 16 slices fresh whole wheat or whole grain bread
  • salt & crushed red pepper to taste
  • fresh basil or herbs of choice

Instructions

  • Cut all of your veggies, and heat a large pan over medium heat
  • Saute the red onion, red pepper, zucchini, eggplant and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
  • Add the rest of the topping ingredients. Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through. If you are using vegan cheese, stir it in right when the tomato mixture is almost done cooking, and let it warm for 1-2 minutes until it melts.
  • Warm Your Bread: Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.
  • Assemble your bruschetta. Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.

Notes

Expert Tips
  • Pick the freshest bread: Use a fresh whole-wheat baguette for best results!
  • Make the topping ahead of time: If making in advance store the topping in the refrigerator for up to 3 days.
  • If you use fresh tomatoes, remove the liquid! Remove the seeds and salt the tomatoes before adding them to your bruschetta mixture so they don't make the bread too soggy.
  • To ensure your bread isn't soggy, don't forget to toast or grill it properly and don't cut it too thin! 1/2 inch thick is the perfect thickness to ensure perfect bruschetta.
  • For more flavor, cut a garlic clove in half and rub it lightly on one side of each bread slice. This imparts a subtle garlic flavor without overwhelming the other ingredients.
  • Timing is key! Top the toasted or grilled bread with the veggie mixture just before serving. You want to maintain the crispness of the bread.
Variations
  • Olive Bruschetta: If you love the brininess of olives, add some chopped kalamata olives to the tomato mixture! Or try spreading a tapenade on the toasted bread before adding the vegetable topping.
  • Vegan Caprese Bruschetta: Instead of the white bean bruschetta topping, use a simple combination of heirloom tomatoes, sea salt, cracked black pepper, and fresh basil leaves with a balsamic glaze or balsamic reduction drizzled over top. Feel free to add some vegan mozzarella too!
  • Vegan Bruschetta Pasta: Instead of serving the bruschetta topping mixture over crusty bread, try tossing it with some whole wheat pasta or chickpea pasta. Mix in some olive oil or marinara sauce, too.
  • Mexican Bruschetta: Instead of fresh basil, use cilantro; instead of Italian seasoning, use taco seasoning, and instead of tomatoes, use tomato salsa!
  • Greek-Style Vegetarian Bruschetta: Mix a little lemon juice into the vegetable mixture and sprinkle some feta and extra oregano on top. Keep it vegan by using vegan feta.

Nutrition

Serving: 2bruschetta pieces | Calories: 254kcal | Carbohydrates: 42g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 440mg | Potassium: 812mg | Fiber: 14g | Sugar: 9g