Zucchini, Pea & Crispy Maple Carrot Bruschetta (Vegan)

November 28, 2022

These tasty, crispy bites are brilliant day or night. A perfect plant-based pre-dinner starter, or make a platter-load for your next get-together. The maple carrots recipe included here is a great go-to for any dish where you want to sub bacon for something crispy and 100% plant-based.


2 tbsp melted plant based Nuttelex

1/2 crusty baguette cut into 12 slices

2 zucchini sliced into thin ribbons (slice end to end lengthways) with a mandoline

2 tbsp olive oil

zest and juice of 1 lemon

1 large garlic clove cut in half

200g vegan feta/ soft cheese or cashew cheese

1/2 cup washed mint leaves (no stems) finely chopped plus extra leaves un-chopped for garnish

1/2 cup blanched baby peas

black ground pepper for seasoning

Crispy Maple Carrot

2 medium carrots, sliced lengthways with a peeler

1 tbsp melted plant based Nuttelex

1/2 tsp liquid smoke

1 tbsp olive oil

1/2 tbsp maple syrup

1 tbsp tahini

1/4 tsp ground black pepper

1/2 tsp garlic powder

1/4 tsp paprika


mandoline for zucchini

peeler for carrots


lemon juicer


griller pan

lined tray to bake crispy carrots

metal cooling rack that fits into above baking tray


To Make The Crispy Maple Carrots

1Preheat oven to 160C fan forced. Set aside the ribboned carrots you have sliced with a peeler

2In a bowl place liquid smoke, melted Nuttelex, olive oil, maple syrup, tahini, pepper, garlic powder and paprika & whisk together to combine.

3Add the thin carrot strip slices and allow to marinade for 30 minutes.

4After 30 minutes lay the marinated carrot strips flat on the metal cooling rack and place on lined baking tray.

5Place tray in preheated oven for 15 minutes then turn each strip over & continue the process for a further 15 minutes or so until crispy & dehydrated. Then set aside

The Bruschetta Bases

1Brush each baguette slice with melted Nuttelex then grill for 1-2 minutes using griller pan on medium heat-high heat until golden & charred marks appear. Set aside, and while still warm rub each slice with the cut garlic clove.

2Marinate the zucchini slices in a bowl with the lemon juice, olive oil, and a few grinds of pepper. Marinate for 15 mins.

3Next drain the marinade from the zucchini slices (reserve the marinade) and in a couple of batches use the grill pan to cook the zucchini slices for 1 minute each side until tender & char marks are visible.

4Add the vegan feta/cheese plus chopped mint to the reserved marinade and season with more pepper, then stir to a smooth paste. Spread feta mixture onto each piece of baguette slice, top with carrot, zucchini, peas and the lemon zest. Finnish with a sprinkle of finely chopped mint leaves.