Vegan Avocado Toast
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5 from 2 votes

Rosemary Mushroom Lentil Vegan Avocado Toast

This Vegan Avocado Toast topped w/ Rosemary Mushroom Lentils is SO good! It's also gluten free, and my new favorite "go to" for a quick and easy protein powered plant based lunch.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: American, Gluten Free, Mediterranean, MIND Diet, Vegan
Keyword: avocado toast, gluten free bread, lentil recipes
Servings: 1 serving
Calories: 564kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist



  • Heat 1 teaspoon of the olive oil in a skillet over medium high heat. Add mushrooms and saute until they soften.
  • Add fresh rosemary to mushrooms, along with cooked lentils. Saute for ~ 2 minutes, then season to taste with salt and pepper.
  • Toast the bread, then when it's ready, drizzle remaining olive oil over toast, top with avocado slices, rosemary mushroom lentil mixture, and add a squeeze of fresh lemon juice on top before serving.


I purchased Follow Your Heart Oat Bread {gluten free, low FODMAP, vegan} at Sprouts in Encinitas. Check their store locator to see where it's available in your area.}


Serving: 1serving | Calories: 564kcal | Carbohydrates: 62g | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 246mg | Potassium: 1158mg | Fiber: 17g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 13.5mg | Calcium: 107mg | Iron: 4.6mg