Try This Vegan Mushroom Bacon Breakfast Toast

This recipe for mushroom bacon breakfast toast is plant-based and gluten-free. The bacon is made from smoky mushrooms and it’s on top of toast with hummus spread and some tomato and fresh herbs. It’s so tasty and it’s also high in protein and fiber.

Ingredients:

  • 1 1/4 cup or 6 ounces finely diced or chopped mushrooms (shiitake or oyster mushrooms work best)
  • Olive oil to drizzle
  • kosher salt and pepper
  • 1/2 tsp smoked paprika and/or 1 tsp liquid smoke
  • 1/8 tsp onion powder or garlic powder
  • 1 tsp coconut sugar or maple syrup

For the breakfast toast:

  • 4–5 pieces of gluten-free whole grain bread
  • 1/2 Cup of Sabra hummus
  • cherry tomatoes
  • Chopped Herbs (fresh parsley or basil to top)
  • kosher salt and pepper
  • Olive oil to drizzle

*You can add some nutritional yeast for a cheesy taste or red pepper flakes for some spice

Instructions:

  1. Prepare a sheet pan for your toast and tomatoes. If you have room for both the tomatoes and toast put them both on the same pan with some oil. If not you can separate them and bake them at the same time.  Bake until the tomatoes have cooked and are opening a little and the toast is brown.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper, or well oiled the sheet pan.
  3. Finely chop the mushrooms and place them on the baking sheet in a single layer. Drizzle some olive oil on top and season with salt and pepper.
  4. Bake for 12-15 minutes. Remove from the oven and flip the mushrooms over and bake again got 12-15 minutes. Place the mushrooms on a plate. Blot any excess oil.
  5. Add the coconut sugar or maple syrup, garlic or onion powder, smoked paprika, and liquid smoke. Return to the baking sheet and put them back in the oven for 5 minutes to caramelize.
  6. Spread hummus on top of each piece of toast, add some roasted tomatoes, put on the vegan mushroom bacon, and season with salt, pepper, and herbs.