The only summer left is inside our hearts, but we still can’t let go. If this is you, too, you have to try this winter bruschetta recipe. We’ve updated it with winter vegetables to fit the season. Pumpkin and beets cut a lovely figure on our crispy Vegan Protein Bread. Try it as a starter or snack on cold days and feel your heart getting warmer with every bite.
Mix the Vegan Protein Bread mix and water in a bowl until it forms a smooth dough.
Form the dough into two loaf shapes and press them flat. Lay a piece of parchment paper on a baking sheet and transfer the two loaves onto the parchment paper. Set aside.
Preheat the oven to 180°C.
Peel the pumpkin and beetroot. Dice into small cubes. Add the cubes to the parchment paper next to the loaves of protein bread - you can keep them separated in a smaller baking dish if you want.
Season the cubed vegetables with olive oil, balsamic vinegar, salt, pepper, paprika, and thyme. Mix with your hands to distribute well.
Bake everything together for 25 minutes.
Slice the loaves of bread. Cut the garlic clove in half. Rub the slices of bread with it. Top with roasted vegetable cubes.
Garnish the winter bruschetta with the herbs of your choice.
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