Bruschetta with Cannellini Beans


  • ½ c. cherry tomatoes
  • 2 Tbsp. fresh garlic, sliced
  • ½ c. cannellini beans
  • ½ c. veggie Broth
  • 1 c. vegan shrimp
  • 1 Tbsp. vegan butter
  • 1 tsp. olive oil
  • 1 baguette sliced and grilled


  1. Slice the fresh garlic. Halve the cherry tomatoes.
  2. Heat the olive oil in a frying pan, and add the fresh garlic. Sauté until slightly browned.
  3. Add the vegan shrimp to the pan as well as the cannellini beans, cherry tomatoes and veggie broth.
  4. Add the vegan butter, mix and add the parsley. Pour over the toasted bruschetta slices.
Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Sandwiches Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.