Pairs well with Summer Vegan Crouton with Roasted Peppers, Fresh Peas, and Toasted Almonds
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Summer Vegan Crouton with Roasted Peppers, Fresh Peas, and Toasted Almonds
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A fresh, delicious, and vegan summer crouton featuring roasted peppers, crunchy fresh peas, toasted almonds, and a generous spread of vegetable Philadelphia cheese, finished with mint and black pepper.
00:15:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- toasted bread slices - 4 slices (4 slices)
- vegetable Philadelphia cheese - 250 g (for spreading)
- red bell pepper - 1 (cut into strips)
- yellow bell pepper - 1 (cut into strips)
- fresh peas - 150 g (blanched)
- toasted almonds - 40 g (for topping)
- black pepper - watch the video to see (to taste)
- fresh mint - watch the video to see (for garnish)
- oil - watch the video to see (for cooking peppers)
- salt - watch the video to see (for cooking peppers)
Instructions
- Prepare the peppers: Cut the red and yellow bell peppers into strips. Brown them in a non-stick pan or grill with oil and salt for about 10 minutes until roasted.
- Blanch the peas: Blanch the fresh peas in boiling water for about 5 to 15 minutes, ensuring they remain crunchy.
- Toast the bread: Cut the bread into slices and toast them either on the grill or in a pan until crisp.
- Assemble the crouton: Spread a generous layer of vegetable Philadelphia cheese on each toasted bread slice. Top with roasted peppers, fresh peas, and toasted almonds.
- Garnish and serve: Finish with fresh mint leaves and a sprinkle of black pepper. Serve immediately for a fresh summer taste.
