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High-Protein Vegan Mushroom, Butter Bean & Caramelized Onion Toasts

This delicious plant-based toast is a protein-packed, flavorful brunch option.
Creamy butter bean purée, rich caramelized onions, and savory mushrooms come together for a satisfying meal that's perfect for a slow weekend morning.
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Total Time 30 minutes
Course Breakfast
Servings 3

Ingredients
  

Caramelized Onions

  • 1 red onion thinly sliced
  • Pinch of salt
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons light brown sugar
  • Olive oil for cooking
  • Mushrooms
  • 1 tablespoon plant-based butter
  • 8–9 cremini mushrooms sliced
  • Small handful of flat-leaf parsley chopped

Butter Bean Purée

  • 1 can (14 oz) butter (lima) beans drained (reserve some liquid)
  • 2 tablespoons tahini
  • 3 tablespoons nutritional yeast
  • Juice of ½ lemon
  • Salt and freshly ground black pepper

To Serve

  • 3 slices sourdough bread use gluten-free if needed
  • 1 garlic clove
  • Olive oil for drizzling
  • Chili flakes optional

Instructions
 

  • Caramelize the onions: Heat a little olive oil in a skillet over low heat. Add the sliced onion and salt, stirring occasionally, and let it cook slowly for about 10 minutes. Once softened and lightly golden, mix in the balsamic vinegar and sugar. Continue cooking for another 2–3 minutes until sticky and caramelized. Set aside.
  • Cook the mushrooms: In a separate pan, melt the plant-based butter over medium heat. Add the sliced mushrooms and cook for 10–12 minutes, stirring every couple of minutes to ensure even browning. Sprinkle in the chopped parsley, season with salt and pepper, then remove from heat.
  • Make the butter bean purée: Transfer the drained butter beans to a food processor, adding half of their reserved liquid (or a splash of water). Blend with tahini, nutritional yeast, lemon juice, and a pinch of salt and black pepper until smooth. If the mixture is too thick, add a little more water.
  • Prepare the toast: Toast the slices of bread until golden. While still warm, rub each slice with a peeled garlic clove. Drizzle with olive oil and sprinkle with a little salt and black pepper.
  • Assemble the toasts: Spread a generous layer of butter bean purée over each slice, then top with the sautéed mushrooms and caramelized onions. If using, sprinkle with chili flakes. Serve immediately and enjoy!

Notes

  • Best eaten fresh, but you can store the components separately in the refrigerator for up to 3 days.
  • To make it gluten-free, simply use your favorite gluten-free bread.

Nutrition

Protein: 22g
Keyword creamy butter bean spread, easy vegan toast recipes, healthy brunch ideas, high-protein vegan breakfast, high-protein vegan recipes, plant-based protein toast, quick plant-based meals, vegan mushroom toast
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