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Oven baguettes in two variants

We used to know the baguettes that you take out of the freezer and bake in the oven until they are nicely browned – and you can perfectly burn your mouth with.
In any case, impatience didn’t help…

We’ve experimented a bit and put together an oven baguette recipe for you that you can adapt perfectly to your own taste. As a snack in between or a full meal maybe with some fresh salad. Oven baguettes fits for both.
There is a basic spread of soy yoghurt, tomato, onion and vegan cheese.

This is placed on a pre-baked baguette with a few other ingredients to taste and then baked in the oven for 15-20 minutes. You can also use fresh, ready-baked baguettes, but then it quickly happens that the baguette is burnt on the outside just before the delicious topping is ready.

In addition to the base spread, we have tried two flavors for you,
which we really liked.
One of the two contains mushrooms, but one is combined with bell pepper and the second with baby spinach and seasoned with some nutmeg.
This one is my personal favourite.

But just try it yourself and let us know which version is your favorite!

Oven Baguette

Mushroom peppers and mushroom spinach
Cook Time22 mins
Course: Hauptgericht, Kleinigkeit
Servings: 1 serving
Author: Madeleine

Ingredients

  • 1/2 baked baguette (approx. 15cm long)

Base spread

  • 1 small red onion
  • 1 tomato (without core)
  • 40 g grated cheese (vegan)
  • 100 g soy yoghurt
  • 1/2 tsp salt
  • pepper (to taste)

Mushroom pepper variant (for 1 serving of base spread)

  • 4 mushrooms (approx. 60g)
  • 1 pepper
  • paprika powder (to taste)

Mushroom spinach variant (for 1 serving of base spread)

  • 4 mushrooms (approx. 60g)
  • 2 handful of baby spinach (approx. 16g)
  • ¼ tsp garlic powder (to taste)
  • 1 pinch ground nutmeg

Instructions

  • Preheat the oven to 180° circulating air.

Base spread

  • Peel and finely dice the red onion.
  • Wash a tomato and remove the core. Cut the tomato flesh into fine cubes.
  • For the base, make grated vegan cheese with soy yoghurt, red onion and diced tomatoes.
  • Season with salt and pepper. In general make sure to season rather strongly. You have to consider der mushroom and bread needs to be seasoned aswell with the spread.
  • Now vary this basic spread as you wish.

Mushroom peppers

  • Clean and finely dice the mushrooms.
  • Wash the peppers, remove the core and also cut into small cubes.
  • Mix the diced mushrooms and paprika with the base mixture.
  • Season with salt, pepper and paprika powder.

Mushroom Spinach

  • Clean and finely dice the mushrooms.
  • Wash, dry and finely chop baby spinach.
  • Mix the diced mushrooms and spinach with the base mixture.
  • Season to taste with nutmeg, salt and pepper.

Finish baguettes

  • Put the desired spread on a sliced ​​baguette half.
  • Top with additional cheese if you like.
  • Place in the preheated oven and bake for about 15 minutes.

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