This MUSHROOM BRUSCHETTA WITH ROASTED GARLIC TAHINI SAUCE is a creamy, yet flavourful delight. With No Added Sugar, the Tahini sauce packs a protein punch and adds a whole heap of calcium.


For the bruschetta:

2 cups  mushrooms, sliced

Salt and pepper

Any multigrain bread

For the Roasted Garlic Tahini Sauce:

3 tbsp tahini

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp apple cider vinegar

3 garlic cloves

Salt and pepper

For the Caramelized Pine Nuts:

1/4 cup pine nuts

2 tsp maple syrup


1.Wash and slice the mushrooms. Sautee the sliced mushrooms in olive oil.

2. For the  topping, combine pine nuts and maple syrup in a  bowl and transfer to a baking sheet prepared with parchment paper. Bake for 5 minutes at 180 C.

3. For the sauce, roast the garlic on a hot pan with a dash of oil. Mix the roasted garlic with the remaining  ingredients together until combined.

4. Generously spread the roasted garlic tahini sauce over the bread.  Add some sautéed mushrooms, and top with pine nuts.

5. Serve warm. Enjoy!

Tip:The vegan and refined sugar free tahini sauce doubles up as a delicious salad dressing

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