Vegan Eggplant Caprese Bruschetta Toasts Food

VEGAN EGGPLANT CAPRESE BRUSCHETTA TOASTS

Steps:

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

EGGPLANT BRUSCHETTA

Steps:

• In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
• Meanwhile, preheat the grill or broiler.
• Toast the bread on the grill or under the broiler until golden brown on both sides.
• Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.