close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 4 tartines

Sushi seasonings such as ginger, wasabi, and rice vinegar add bright flavor notes to these jewel-tone tartines, a French version of the open-faced sandwich. If beets aren’t your thing, feel free to substitute grated carrots, which are just as sweet and colorful. And if you can’t find German-style rye bread, any whole grain bread will taste great in this satisfying open-face sandwich.

Vegan tartines - toast topped with avocado and bright beets and seasoned with ginger and wasabi, shown on a white plate

Ingredients

  • 2½ teaspoons unseasoned rice vinegar or apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 large beet (6 oz.), shredded
  • Sea salt and freshly ground black pepper, to taste
  • 2 avocados, halved and seeded
  • 1 to 2 teaspoons wasabi paste
  • 4 slices whole grain rye or sourdough bread, toasted
  • ¾ cup broccoli sprouts or alfalfa sprouts

Instructions

  1. In a bowl stir together 1½ tsp. of the vinegar and the ginger. Add beet; toss to coat. Season with salt and pepper.
  2. Scoop avocado flesh into a separate bowl. Mash avocado with the wasabi paste and the remaining 1 tsp. vinegar. Season with salt and pepper.
  3. To assemble, spread toast slices with mashed avocado mixture. Top with beets and sprouts.

Comments (7)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Allyson3 weeks ago
Reply
Do you want to report this comment as inappropriate?

This was a delicious breakfast! I’ll have to admit I am not a fan of beets. I try hard to like them, and usually I don’t like the flavor. However, this recipe was delicious!!! All of the flavors work very well together. I used less beets and more alfalfa sprouts! Very easy to make in the morning.

Teri Persico1 month ago
Reply
Do you want to report this comment as inappropriate?

I thought avocados are not part of this way of eating…per recipe book. Did something change?

Trey4 weeks ago
Do you want to report this comment as inappropriate?

I think it’s Processed Oils that are avoided . The natural Fat in whole plant foods like Avocado are Good for you.

Phil1 month ago
Do you want to report this comment as inappropriate?

Same! 1/4 avo per serving is considered generous in a oil/ fat restricted diet.
Little does go a long way though

yolanda1 month ago
Reply
Do you want to report this comment as inappropriate?

should the beet be raw or cooked?

Su1 month ago
Do you want to report this comment as inappropriate?

I’d use raw beet, grated or finely julienned. If not organic, peel it. Raw beets, pickled with lemon juice, is delicious and helps with gall bladder health so I think that would be a great addition to avocado toast.

Chris3 months ago
Reply
Do you want to report this comment as inappropriate?

I have made these several times, they are yummy.

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

Vegan tartines - toast topped with avocado and bright beets and seasoned with ginger and wasabi, shown on a white plate see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap