Loaded Veggie Toast
Friday 26th June 2020
So at the beginning of 2020, I decided to do Veganuary - I’m pretty much a flexitarian as it is, but I wanted to see if I could manage 30 days with no animal products at all.
If you’re wondering, I was almost perfect - I had paneer a couple of times, on birthdays and special occasions, but other than that, I kept to it.
On the first day, I had no idea what to cook. I usually have eggs and low/no carbs for lunch, so I was stuck.
Checked the cupboard and lo and behold, there was a fresh loaf of tiger bread.
A work of art.
Everything you want out of a carbohydrate.
If you haven’t had tiger bread before, please, I am begging you to try some.
The loaf of joy inspired me to make this recipe and it is easily one of the best things I have ever made. I could eat 10 of them in a row I swear, it tastes so damn good. It takes less than 10 minutes and I beg everyone who reads this to try it as soon as possible.
TL;DR - It’s vegan. I love bread. Please try this, it tastes peng.
Serving: enough for 4 slices of toast
2 tbsp sesame oil
1/2 white onion, diced
3 cloves garlic
1 small green pepper
5 cherry tomatoes, halved
1/2 red onion, sliced
1 tbsp garlic paste
1/2 tsp ginger paste
1 tsp tomato paste
1 tsp grapeseed oil
1 tsp dried coriander
1/3 tsp chilli powder
1/2 tsp ground cumin
1/3 tsp turmeric
pinch of cinnamon
1 tsp brown sugar
1/6 tsp tamarind concentrate
1 spring onion, chopped
Cook white onions through for 3 minutes in sesame oil until soft.
Add following ingredients in order of list.
Cook through until all veg is soft.
Turn off heat and add chopped spring onion.
Toast your bread and apply veg on top.
Finish with a drizzle of sesame oil.
Eat whilst hot!