You are here

Member since April 2003

Amazing and Easy Avocado Appetizers

What you need: 

1 loaf sourdough baguette, sliced 1/2" thick
1 cup vegan mayonnaise (I use Vegenaise)
2 fresh garlic cloves
splash lemon juice
1 avocado, sliced

What you do: 

1. Preheat broiler and toast baguette, taking great care not to burn them (the toasting doesn't take long and they can burn easily so be careful!).
2. In a small bowl, add vegan mayo. Squeeze garlic into the mayo with a garlic press, and add lemon juice.
3. Spread the garlic aioli onto the sourdough toasts. Top each piece of toast with a slice of avocado and serve!
I have gotten very good feedback from my extremely veg-phobic family. They usually won't try anything vegan, but everyone gobbled these up with alacrity!

Preparation Time: 
Cooking Time: 
Recipe Category: 



i tried putting the seed in the guac to keep it from browning, but it didn't work. i only sat it on top though, maybe the seed needs to be in the middle? i'll try again next time i make guac and report back!


you know, i do something similar with this but with lime juice instead of lemon juice, tofu cream cheese instead of mayo, and with fresh dill on top.


A Peruvian friend puts the avocado seeds in the guacamole dish until she's ready to serve, she says this keeps it from turning brown. Anyone else heard of this? It seems to work.


Awesome!  I figured my non-vegan boyfriend would hate the veganaise, but he loved this more than anything else I made in the meal! 


Easy, colorful, and very very tasty appetizers!!  My omni family and friends love these too!  I added slices of tomatoes this time for added color.  May also work well with sun-dried tomatoes fora bit of  different flavor.    ???


I loved these! I made them to take to Thanksgiving Dinner. I think I ate 5 of them or so before I even got all the stuff packed up to take to my aunts house!

Everyone liked them, and I made extras to have at home. I just ate some for lunch!


I recently discovered something that works better than lemon juice to keep avocado and guacamole from turning brown. Seal it with either foil or saran wrap so that there is NO air between the two. Almost like putting a skin on to the surface. I had guacamole stay green for a week doing this! I guess it must be the open air that browns it. Lemon juice usually only worked for a day or so for me, but this method seems to last a lot longer.


Hi, vegan1!  As far as slicing the avocado nicely, I start off by slicing the avocado in half vertically so I have two symmetrical halves and removing the seed (carefully, stab the seed with your knife and twist gently to remove the seed; then, just tap the knife handle on the side of your garbage can to pop off the seed).  Next, I take a spoon and go around the edges, scooping out the avocado halves.  Finally, I place the avocado halves on a cutting board and slice.  My avocado didn't turn brown, but it was also eaten right away.  I wouldn't think that you'd want to make this too far ahead because you want the bread to stay crispy.  However, you could just squeeze a little lemon juice over the avocado to prevent browning.


Willwolf, thanks for the picture. How did you manage to slice the avocado so nicely - mine is always mush. Also, did it turn brown? Thanks.


Super quick, easy, and tasty!  Beware that raw garlic has some bite to it, so if that's not your thing, you may want to roast the garlic before making the aioli.  Personally, I love garlic and lemon, so I used a lot of both with the Vegenaise.  I didn't have sourdough, so I used a loaf of wheat French bread instead; I'm sure any good crusty bread would work fine.



Log in or register to post comments