Rosemary Mushroom Lentil Vegan Avocado Toast

Two slices of gluten-free toast topped with lentils, mushrooms, avocado, and rosemary.

4.91 from 10 votes

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

Cook Time5

Total Time10

Course: Dinner, Lunch

Cuisine: American, Gluten Free, Mediterranean, MIND Diet, Vegan

Keyword: avocado toast, gluten free bread, lentil recipes

Servings: serving

Calories: 564kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

2 tsp extra virgin olive oil divided
1 cup mushrooms chopped
1 tbsp chopped fresh rosemary
1/2 cup cooked lentils
Salt and pepper to taste
2 slices Follow Your Heart Gluten Free Oat Bread toasted
1/2 whole lemon juiced
1/2 avocado sliced

Instructions

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.

Notes

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.}

Nutrition