Pesto Egg Avocado Toast
[Vegan]

To Roast the Peppers and Tomatoes:

1. Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast the bell peppers and tomatoes.

To Mash the Avocado:

1. In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, black pepper, cajun seasoning blend, garlic powder, and cayenne pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired. Set aside in the refrigerator until ready to use.

For the Dairy-Free Garlic Dressing:

1. In a bowl, add the vegan mayo, almond milk, minced garlic, parsley, garlic powder, salt, and black pepper, whisking until everything becomes creamy, smooth and combined. Add to a small mason jar or container and refrigerate until ready to use.

To Make Plant-Based Pesto Eggs: 

1. In a medium (10-inch, non-stick) skillet over medium-low heat, add the olive oil and let it melt. Once heated, pour in the plant-based eggs along with the pesto. Let it sit for 2-3 minutes or until the edges begin to look "dry" before you begin to scramble. Continue to scramble and let it cook until it becomes "solid" and form like traditional eggs, about 5-6 minutes or so. Remove from heat and set aside.

To Saute Kale:

1. In a medium skillet over high-heat, add the olive oil. Add the chopped kale followed by veggie stock/broth and stir until kale becomes wilted and tender, about 2-3 minutes. Remove from heat.

For the Assembly:

1. On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with a bit of sautéed kale, spoonfuls of pesto eggs, then roasted peppers + tomatoes. Drizzle with garlic dressing. Repeat until all servings are made.
2. Bon Appetit!