Tasty Tuesday: Recipe – Vegan Mushroom Crostini



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

*NOTE: This will be the last of the weekly recipes, but the archive will stay!*

During isolation, I had a baguette, that immediately went too hard to eat on it’s own, so I figured I should slice it up and make it toasty.

These are great as an appy, or for pass hors d’oeuvres – but I honestly ate them all myself.

Make Your Meal Even Healthier Tip:

I had a package of mixed mushrooms at the time, but if you can find some fresh wild ones in season (like morels or chanterelles or blue foot mushrooms) you can use those too!


Click through for recipe!…



Make 12-15 Crostini



– 250g of mixed mushrooms (or mushrooms of your choice)
– 1/4 cup tofu (soft)
– 1 tbsp non-dairy milk
– 2 tbsp nutritional yeast
– 1 small shallot, finely chopped
– 1 tbsp fresh thyme, chopped
– 2 tbsp of olive oil
– salt and pepper
– juice of half a lemon or about 1.5 tbsp
– baguette, sliced and toasted into crostini
-chopped parsley for garnish (optional, can use more thyme as well)


In a blender, combine the tofu, nutritional yeast, non-dairy milk, and lemon juice until it is smooth and pureed. (if it’s too runny, you can add more tofu and blend, if it’s too thick, add more milk. You want it to be like a semi-thick sauce.)

Clean the mushrooms according to their type, and chop roughly.

Heat a tbsp of the olive oil in a pan and then add the mushrooms. Give them a sprinkle of salt and stir, cooking them until they have released their liquid, it evaporates, and the mushrooms begin to brown.

Remove from pan to a cutting board and let cool slightly, then chop them one more time.

In the same pan, heat the rest of the olive oil, and then add the shallots, cooking for a few minutes until they start to becoming translucent, and add the fresh thyme after a minute of cooking.

Remove the pan from heat. Add the mushrooms and the tofu mixture, and fold all together.

(You can put this in the fridge now if you want to make this ahead of time, and serve the next day. Just reheat it to serve!)

Plate the crostini and spoons a tablespoon or two of the mushroom mixture and then top with optional thyme or parsley and serve!


Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy



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