Vegan recipe – Regressive white bean bruschetta with tomato sauce
Brunch, breakfast, starter, aperitif, all occasions are good! White beans buried in a thick, rich tomato sauce are served on a slice of toasted bread. This salty sweet recipe thanks to soy sauce and sugar is a beautiful combination of very regressive flavors 😋
- 15 ml olive oil
- 0.5 onion, minced
- 1 clove garlic, crushed
- 1 case tomato puree
- 1 ccc smoked paprika
- 1 case brown sugar
- 15 ml soya sauce
- 250 g cooked white beans, drained
- 100 g passata
- 4 slice cereal bread
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Heat the olive oil in a saucepan, add the onion and garlic, cook for 2 minutes, add the tomato puree, paprika, brown sugar and soy sauce, cook for 2 minutes.
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Add white beans, passata, cook 5 to 7 minutes, until sauce thickens slightly.
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Meanwhile, toast the slices of bread.
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Serve the white beans on the slices of bread.
calories: 310 calories (16%)Carbohydrates: 54 g (18%)Proteins: 13 g (26%)Lipids: 5 g (8%)Saturated fat: 1 g (5%)Polyunsaturated fats: 1 gMonounsaturated fats: 3 gSodium: 603 mg (25%)Potassium: 517 mg (15%)Fiber: 5 g (20%)Sugar : 8 g (9%)Vitamin A: 148 UI (3%)Vitamin C : 4 mg (5%)Calcium: 89 mg (9%)Iron : 5 mg (28%)
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.