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vegan portabella crostini with tunisian carrot puree and greens

  • Yield: 8 servings 1x


Units Scale
  • 16 (2/3-inch-thick) diagonal slices whole grain French baguette
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon naturally-brewed soy sauce
  • 2 large garlic cloves, minced
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large (5-inch) portabella mushroom caps, cut into 1/3-inch thick slices (8 ounces)
  • 1 recipe Tunisian Carrot Puree (see recipe below)
  • 1 cup packed baby leafy green mixture, such as fresh baby arugula and watercress


  1. Preheat oven to 450°F. Arrange bread slices on a large baking sheet and bake until toasted, about 10 minutes. Set aside
  2. Whisk together 2 tablespoons of the olive oil, the vinegar, soy sauce, garlic, salt, and pepper in a large bowl. Add the mushrooms and toss lightly to combine. Let stand for 5 minutes.
  3. Heat a large skillet over medium-high heat. Add the mushrooms to the skillet and sauté until fully wilted, about 7 minutes.
  4. Spread 1 tablespoon of the Tunisian Carrot puree on top of each toasted baguette slice. Top with the mushrooms then the leafy green mixture. Drizzle with the remaining 1 tablespoon olive oil and serve at room temperature.


Per serving: 150 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 400mg sodium, 19g total carbohydrate, 4g dietary fiber, 5g sugars, 5g protein

12 ounces carrots, scrubbed (or peeled) and cut into 1/2-inch thick slices ~ 2 large cloves garlic, sliced ~ 1 teaspoon harissa paste ~ 1 teaspoon extra-virgin olive oil ~ 1/2 teaspoon sea salt ~ 1/4 teaspoon ground caraway seeds

Add the carrots, garlic, and 2/3 cup cold water to a large skillet. Bring to a boil over high heat. Cover tightly, reduce heat to medium-low, and cook until fully softened and no liquid remains, about 20 minutes. (Hint: Add extra water by the tablespoon, if necessary.) Remove from heat and let stand covered for 5 minutes. Transfer the cooked carrots and garlic to a medium bowl, add the harissa, olive oil, salt, and caraway and mash well with a fork into a smooth paste. Chill until ready to serve. Makes 1 cup.


  • Serving Size: 2 crostini