Vegan leek and mushroom crostini

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks, Spring recipes,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks, Spring recipes,

Vegan leek and mushroom crostini

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks, Spring recipes,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks, Spring recipes,

Ingredients

Instructions

  1. Bring Organic Mushroom Broth to boil, add lentils, reduce the heat slightly and let simmer for 20-30 minutes until soft, add more broth as needed.
  2. Over medium heat in a frying pan, saute leeks in coconut oil for 10-15 mins stirring frequently to ensure that they do not burn, add more oil if needed. Next add mushrooms, cooked lentils, and balsamic vinegar.
  3. Saute for an additional 3 minutes, add spinach and remove from heat. Add fresh thyme.
  4. Serve over toast.

Ingredients

Instructions

  1. Bring Organic Mushroom Broth to boil, add lentils, reduce the heat slightly and let simmer for 20-30 minutes until soft, add more broth as needed.
  2. Over medium heat in a frying pan, saute leeks in coconut oil for 10-15 mins stirring frequently to ensure that they do not burn, add more oil if needed. Next add mushrooms, cooked lentils, and balsamic vinegar.
  3. Saute for an additional 3 minutes, add spinach and remove from heat. Add fresh thyme.
  4. Serve over toast.