Vegan Tartines (Open-faced Sandwiches)

Tartines are French style, open-faced sandwiches topped with all sorts of delicious ingredients. Perfect for brunch, if you want to show off a little to your friends, or if you just feel like having something delicious, healthy, and colourful all to yourself!

Here are just a few ideas of how to dress up a simple slice of bread:

  • Avocado, Roasted Corn, and Pico de Gallo Tartine
  • Oven-roasted Tomato, Arugula, and Asparagus Tartine
  • Hummus, Bell Pepper, and Watercress Tartine

You can also turn these into normal sandwiches if you need to take lunch on the go!

Prep Time: ~20 minutes, depending on the tartine.
Serves: 2 per tartine.

Ingredients:

For the Avocado and Corn Tartine:

  • 1 flatbread, cut in half and toasted.
  • 1 avocado, mashed.
  • 1 cob of corn, kernels cut off the cob (frozen corn is also fine, just let it thaw completely first!).
  • 2 large tomatoes, finely diced.
  • 1/4 red onion, finely diced.
  • 1 clove garlic, finely diced.
  • juice of 1 lime.
  • 1 tsp olive oil.
  • salt.
  • pepper.
  • 1 small handful cilantro, leaves plucked from the stems.

Preheat your oven to 400 F/200 C. Line a baking sheet with parchment paper, then place the corn kernels on it. Toss lightly with olive oil, salt, and pepper, then place in the oven for 10-15 minutes, until the corn is fully cooked and begins to blacken in a few areas.

In a bowl, mix together the tomatoes, red onion, garlic, most of the lime juice, olive oil, and season with salt and pepper. Set aside. Mix the remaining lime juice with the avocado.

To assemble: Spread a layer of avocado on the toast, then plenty of corn on top of that, and finish with the pico de gallo. Sprinkle a few coriander leaves on top for garnish, and voila!

For the Tomato and Asparagus Tartine:

  • 2 slices ciabatta bread, lightly toasted.
  • 1 large handful red cherry tomatoes, halved.
  • 1 large handful yellow cherry tomatoes, halved.
  • 1 small handful asparagus, woody parts of the stem removed, and cut into bite-sized pieces.
  • 2 cloves garlic.
  • olive oil.
  • salt.
  • pepper.
  • 2 handfuls baby arugula.

Preheat your oven to 400 F/200 C. Place the tomatoes and asparagus on a lined baking sheet. Grate the garlic cloves over the top. Drizzle with olive oil, then season well with salt and pepper. Toss to coat, then place in the oven for 5 to 10 minutes, until the skin on the tomatoes begins to shrivel and the asparagus is cooked.

To assemble: Drizzle a small amount of olive oil onto the bread, then add a generous amount of the roasted tomatoes and asparagus. Top with a handful of arugula, and enjoy!

For the Hummus and Bell Pepper Tartine:

  • 2 slices sourdough, lightly toasted.
  • 1 can chickpeas, drained (reserving the liquid) and rinsed.
  • 1 clove garlic.
  • 2 tsp tahini.
  • juice of 1/2 a lemon.
  • 2 tsp olive oil.
  • salt.
  • pepper.
  • paprika
  • 1 red bell pepper, cut into thin strips.
  • 1 yellow bell pepper, cut into thin strips.
  • 2 handfuls watercress.

Place the chickpeas, garlic, and tahini in a food processor and mix on low. Slowly add in the lemon juice and olive oil, blending until smooth. If the mixture is still too chunky, add a little of the chickpea water from the can and blend again, until the desired consistency is reached. Season well with salt and pepper.

To assemble: spoon a good amount of the hummus onto the bread, and sprinkle a light dusting of paprika over the top. Add plenty of bell peppers on top of that, and finish with a handful of watercress. Enjoy!

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Black Bean Stew

Very loosely inspired by an incredible Brazilian dish called Feijoada. This is a very filling, hearty stew full of protein!

This recipe also contains a bonus recipe for pico de gallo! You can use it on tacos, in burritos, or even just serve it up with some tortilla chips. Super yummy and fresh.

Serves 4-6
Gluten-free
Prep time: ~60 minutes

Ingredients:

For the stew:

  • 1-2 tbsp olive oil.
  • 3 bell peppers (use whatever colours you like best), chopped into approx. 2 cm chunks.
  • 1 tsp paprika.
  • 2 red onions, roughly diced.
  • 4 cloves garlic, crushed/minced.
  • 2 cans black beans (not drained and rinsed, for once!)
  • 4 cups vegetable stock.
  • 1 small bunch coriander leaves (also called cilantro), finely chopped.
  • 2 tsp ground cumin.
  • 1 tsp ground coriander.
  • salt and pepper, to taste

For the pico de gallo:

  • 1 small red onion, finely diced.
  • 2 large, ripe tomatoes, finely diced.
  • 1-2 serrano peppers (if you can’t find them, use jalapenos instead), finely chopped.
  • 1 bunch coriander leaves, finely chopped.
  • 1 lime, zested and juiced (zest is optional, but I like it!)
  • salt and pepper, to taste.

 

Cooking Instructions:

For the stew:

Preheat your oven to 400 F (200 C). Toss your peppers with a generous amount of olive oil, some salt and pepper, and the paprika. Pop them in the oven for about 30 minutes, until they’re nice and soft.

While the peppers are in the oven, it’s time to start on the rest of the stew. Heat a large pan on medium-low heat with about 1 tbsp of olive oil in the bottom. When the oil is hot, toss in your onions and garlic, along with a good pinch of salt.

Cover with the lid and cook them, stirring often, until the onions are soft and nicely caramelized. This should take about 15-20 minutes. Add in the beans, vegetable stock, coriander, and cumin. Stir well to combine.

When the peppers are done, take them out of the oven and plop them straight into the stew. Stir them in, then toss in your coriander leaves. Allow the stew to simmer for about 20 minutes, until all the flavours are nicely mingled. Season with salt and pepper to taste, then serve piping hot!

You can also serve this stew on top of rice, if desired.

For the pico de gallo:

The amount of peppers you use will really depend on your spice tolerance. Start off with a little bit, then add more if it’s not spicy enough for you.

Toss the onion, tomatoes, and peppers into a large bowl and mix well. Add in the lime juice, lime zest, salt, pepper, and coriander leaves. Mix well until everything is nicely coated in lime juice. Taste, and adjust seasoning as desired.

You can serve this immediately, but I like to pop it in the fridge for a while to let the flavours mingle better. It gets a bit spicier if you leave it for a little while, so keep that in mind when you make it!

For this dish, I’d serve it immediately. Just place a nice little spoonful on top of the stew when you’re about to take it to the table!