This posh vegan avocado toast ticks all the boxes you can ever think of. Wholesome and nutritious, high in plant protein & healthy fats, punching lots of fresh flavours and combining smooth, silky & crunchy textures. A perfect quick fix meal for breakfast, brunch or lunch.
Although I wouldn’t normally post a recipe as simple as smashed avocado on toast BUT… I was so blown away by this particular avocado combination when I first made it, that I absolutely had to share it with the rest of the world! In my humble opinion, it’s the best vegan avocado toast I’ve made so far!
If I had my own café, this toast would definitely make its way to the menu. A lot of vegan avocado toasts I’ve tried in various cafes seemed to really lack in protein. This one resolves this problem. Edamame beans, baby!
Why you’ll love this recipe
It might just become one of your favourite toast combinations because:
- It’s incredibly flavoursome
- has a great balance of flavours and textures
- nutritious: packed with good fats and plant protein
- super easy & quick to make
- versatile (you can have it for breakfast, lunch or even dinner, on those lazy ‘can’t be asked to cook days’)
- Vegan & can be made gluten free (just make sure to use gluten-free bread)
- Bread. The choice of bread is really important, especially if you want to make your avocado toast healthy and nutritious. Go for wholegrain bread options (gluten free if necessary) fortified with extra vitamins. I chose plant based, fibre and protein rich Burgen loaf with sprouted grains, oat and quinoa, vitamin B12 and vitamin D.
- Avocado. Make sure your avocado is ripe. Choosing a perfectly ripe avocado can be ‘fun and games’! To tell if an avocado is ripe, it should feel just a tiny bit soft yet firm to the touch. If it’s too soft, it’s probably over-ripe. The skin should be quite rough in texture (not smooth). Another way of spotting a ripe avocado is by peeling off the cap and checking the colour underneath. If it’s green or yellow, the avocado is ready to eat. If it’s brown, it is probably over-ripe.
- Red chilli. This is totally optional but it adds a new level of flavour and a little spice kick. Red chillies are great for digestive health and have antibacterial and antifungal properties. You can use dry chilli flakes if you don’t have fresh chilli to hand.
- Lime juice. It adds a fresh, slightly acidic taste and also stops the avocado from going brown. If you don’t have lime, use a lemon instead.
- Salt & pepper
- Edamame beans for that big protein boost. I get mine ready to eat, from the deli section of the supermarket. You can also use frozen edamame. Just make sure to cook them before you make avocado toast. For alternative plant protein options, you can use broad beans or chickpeas.
- Vegan feta cheese. I love using Violife Greek white block for its creamy silky texture and delicious flavour.
- Pine nuts. I would really recommend toasting the pine nuts. This adds smokey flavour to this toast.
- Sunflower & pumpkin seeds for extra protein and crunch. You can use any other seeds of your choice (flax seed or chia seeds).
- And finally, salad cress to add a light peppery flavour. You can use any other fresh herbs of choice. Coriander, parsley or chives work really well.
Other vegan avocado toast toppings ideas
If you follow me on Instagram, you know I love my avocado toast a lot! Yes, I’m totally guilty of this, I know! My favourite plant-based toast toppings when it comes to avocado toast are:
- Sauteed garlic mushrooms
- Heirloom tomatoes or tomato salsa
- Scrambled tofu
- ‘Vegan tuna with chickpeas’ or roasted chickpeas
- Minty smashed peas
- Roasted cherry tomatoes or sundried tomatoes
- Peppery rocket or watercress
- A drizzle of tahini
- Roasted vegetables (leftover roasted veggies work great!)
- Fresh or roasted figs with balsamic vinegar
How to take your avocado toast to another level whilst keeping it vegan
- Use different textures. Balance smooth avocado with crunchy nuts & seeds, for example sunflower or pumpkin seeds, flax seed (linseed), shelled hemp seed. To deepen and enrich the flavour, toast the seeds for a couple of minutes in the pan.
- Play with sweet & savoury combinations. Try adding pomegranate seeds or roasted balsamic figs to add sweetness to savoury avocado.
- Use fresh herbs to add another dimension of flavour. Coriander, parsley, chives, lemon thyme or dill work really well.
Can I make it in advance?
If you’re making avocado toast ahead, you can prepare the avocado mixture 2 to 3 days before (although it tastes best when made fresh). Mash the avocado in a bowl & add the spices. Drizzle the mixture with extra lime juice (this will stop it from going brown), cover with cling film and refrigerate. It’ll last in the fridge for 2-3 days. The top of the mixture will go brown but once you’ve given it a mix, it’ll turn green again. Toast the bread and assemble the toppings just before you’ready to eat.
Looking for more vegan recipes with avocado?
Try some of the readers favourite recipes below:
- The best vegan savoury pancakes with avocado
- Mushroom & avocado bruschetta
- The ultimate vegan ‘tuna’ sandwich with chickpeas
- 15 minute ‘cheesy’ vegan polenta
- Healthy 15 minute pasta with green pesto
If you recreate this delicious toast, I’d love to hear your comments and feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
Stay healthy and keep safe.
THE BEST HIGH-PROTEIN VEGAN AVOCADO TOAST WITH EDAMAME BEANS
For the toast:
- 2 slices wholegrain bread
- 1 large ripe avocado
- Juice of 1 lime
- 1/2 red chili finely chopped
- Salt & pepper
- 100 g edamame beans
- 50 g vegan feta cheese
- A bunch of salad cress
- 2 tablespoons toasted pine nuts
- 1 tablespoon mixed sunflower and pumpkin seeds
- Mash the avocado in a bowl with a fork. Add lime juice, salt, pepper & chili and mix well. Set aside.
- Toast the bread slices.
- Scoop the avocado mixture onto toasted bread. Top with edamame beans, feta cheese, pine nuts, mixed seeds and salad cress. Season with salt & pepper and serve.