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Vegan Blood Orange Bruschetta

In this recipe demo, vegan chef Jason Wrobel fancifies (totally a word) the ordinary Italian bruschetta into something, well, fancier.

Vegan Blood Orange Bruschetta


  • 1 ½ cups fava beans, cooked
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice, fresh
  • 3 tablespoons olive oil


  • 2 tablespoons blood orange juice
  • 2 teaspoons orange pulp
  • 3 tablespoons olive oil
  • 1 tablespoon coconut vinegar
  • Pinch salt and pepper


  • 1–2 cups spicy greens
  • ¼ cup fava beans
  • 2 blood oranges

Toast up some rye bread and set that aside. For the base spread add cooked fava beans, garlic, lemon juice, and olive oil to a food processor. Blend it up for about 30 seconds, until about hummus consistency, adding water if needed.Next, get the dressing whirling. In a bowl, add orange juice, grated orange pulp, olive oil, coconut vinegar, salt & black pepper. Whisk away for a few seconds. In a separate bowl, add your spicy greens, whole fava beans, blood orange, salt, and the previously-made dressing. Toss that all together.Now you're ready to assemble. Grab the rye toast and spread on the fava bean puree. Then top it all off with the greens mixture. Bite, chew, and repeat, but be warned. You better be ready for an explosion of funky fresh flavor.

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