Vegan Vegemite and Avocado Toasties
Vegemite spread thin on toasted bread and layered with smashed avocado, lemon juice, and peppery greens makes a fast, savory meal ready in under 10 minutes. The combination of malty, salty Vegemite against cool, creamy avocado is the defining flavor contrast. It suits breakfast, a snack, or a light lunch with minimal prep.
Equipment
- Sandwich press (panini press) or nonstick skillet
- Cutting board
- Chef's knife
- Small bowl
- Measuring spoons
- Pastry brush or butter knife
- Spatula
- Bread knife
- Cooling rack (optional)
Ingredients
- 1 large hass avocado ripe; pitted, peeled, and thinly sliced
- 2 teaspoons fresh lemon juice preferably freshly squeezed for brightness
- ½ teaspoon lemon zest optional, finely grated
- 4 slices sourdough bread 1/2-inch thick; choose sturdy, good-quality bread
- 2 tablespoons vegan butter softened; for spreading on the outside of the bread
- 2 teaspoons vegemite spread thinly; adjust to taste
- 1 tablespoon nutritional yeast for extra cheesy, savory depth
- ½ cup cherry tomatoes thinly sliced; choose ripe, sweet tomatoes
- 1 cup baby arugula lightly packed; or use baby spinach
- ¼ teaspoon freshly ground black pepper to taste
- ⅛ teaspoon crushed red pepper flakes optional, for heat
- 2 teaspoons hemp seeds or toasted sesame seeds, for garnish
- 1 teaspoon extra-virgin olive oil optional; for brushing skillet if not nonstick
Instructions
- Prep the Avocado (3 minutes): In a small bowl, fan the avocado slices and toss gently with the lemon juice and lemon zest (if using). The citrus prevents browning and adds brightness. The slices should glisten lightly, not swim in juice.
- Preheat Your Cooking Surface (3 minutes): Heat a sandwich press or panini press. Alternatively, warm a nonstick skillet over medium heat; brush with 1 teaspoon olive oil if needed. Oven option: Preheat to 425°F (220°C) and place a sheet pan inside to heat for extra crispness.
- Butter and Vegemite the Bread (3 minutes): Spread vegan butter edge-to-edge on one side of each bread slice (this will be the outside for crisping). Flip two slices and spread Vegemite thinly on the unbuttered sides (about 1 teaspoon per toastie). Aim for a sheer, even layer—its aroma should be malty and savory, not overpowering.
- Build the Layers (3 minutes): On each Vegemite-spread slice, shingle avocado slices in a single, even layer. Sprinkle with nutritional yeast. Add a few tomato slices, then a tuft of baby arugula. Season with black pepper and a pinch of red pepper flakes if desired.
- Close the Toasties (30 seconds): Top each with the remaining bread slices, buttered side facing out. Press gently to compact without squashing the fillings.
- Toast until Golden and Crisp (4–8 minutes): In a sandwich press, cook 4–6 minutes until deeply golden with faint sizzling and a toasty aroma. In a skillet, cook 3–4 minutes per side, pressing lightly with a spatula for even browning. The crust should be crisp and the center warmed through.
- Rest and Slice (1 minute): Transfer to a cooling rack for 30–60 seconds to set the crust, then slice diagonally with a sharp bread knife for clean edges.
- Finish and Serve (immediately): Sprinkle with hemp seeds (or sesame). If you love extra zing, add a final whisper of lemon zest. Serve hot while the exterior is audibly crisp.
- Oven method (alternative): Assemble as above. Place on the preheated sheet pan and bake at 425°F (220°C) for 6–8 minutes, flipping halfway, until golden and crisp.
Notes
Michelle’s Tips:
- Go Thin with Vegemite: A sheer layer delivers deep umami without overpowering the avocado.
- Edge-to-Edge Butter: Full coverage ensures even browning and a shatteringly crisp crust.
- Extra Crunch: Lightly toast the bread before assembling if your loaf is very soft.
- Subs & Variations: Use baby spinach instead of arugula; Marmite for a rounder malt note; or 1 teaspoon white miso blended with 1 teaspoon warm water if Vegemite isn’t available.
- Cheesy Twist: Add a slice of good vegan cheddar or a smear of vegan cream cheese under the avocado.
- Gluten-Free: Choose sturdy gluten-free sourdough and reduce skillet heat slightly to prevent scorching.
- Faster Skillet Browning: Preheat the pan well and press gently with a spatula during cooking.
Nutrition
Calories: 693kcalCarbohydrates: 81gProtein: 22gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 2gSodium: 1081mgPotassium: 971mgFiber: 12gSugar: 8gVitamin A: 631IUVitamin C: 23mgCalcium: 113mgIron: 7mg
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