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Veganuary Bruschetta with A'la Tuna

A'la Tuna in Oil

Veganuary Bruschetta with A'la Tuna

Veganuary, or Vegan January, is the time when plant-based food takes the spotlight! Whether you've been vegan for 20 years or eat everything - in January, take on the challenge of not using animal products. But how to do it? How to go without cheese, without meat? Here we come to your aid :) 4 recipes that will make meals for 3-4 days! Additionally, by ordering our sets, you'll receive a 20% discount!

Idea for breakfast: Bruschetta with beetroot or artichoke, A'la Tuna and arugula, drizzled with vinaigrette.

Preparation time: 10 minut
Number of servings: 3

Ingredients

Ingredients for 3 servings:
A’la Tuna in Oil 1 can
baguette or bread 6 / 3 slices
cooked beetroots 2 small
pickled artichokes from a jar 1 jar
arugula 1 handful
walnuts or other nuts 6 pieces
olive oil 4 tablespoons
balsamic vinegar 2 tablespoons
dijon mustard 1 teaspoon
salt and pepper 1/2 teaspoon each
sugar / agave syrup 1 tablespoon

Nutritional Values:

Name Value % RWS

How to prepare

1 serving:

  1. Slice the baguette or bread. For one serving, use 1 large slice of bread or 2 small slices of baguette.
  2. Prepare the dressing. Mix mustard, olive oil, vinegar, sugar, salt, and pepper until all ingredients are combined and the sugar dissolves.
  3. Slice the beetroots. Drain the pickled artichokes and slice them.
  4. Toast the walnuts or other nuts in a pan. Toast the bread slice in a pan or toaster.
  5. Place the beetroots or artichokes on the toasted bread.
  6. Next, add 1/3 can of A'la Tuna and arugula.
  7. Sprinkle crushed walnuts on top and generously drizzle with the dressing.

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