Vegan Luncheon & Mushroom Canapés

Serving 6
Skill Easy

1 Baguette (cut into 12 thin slices)
1⁄4 cup Shredded Cheese (preferably vegan)
1⁄2 cup Pomegranate Seeds
12 Lettuce Leaves

Luncheon & Mushroom Patties

1 can Anew Plant-Based Luncheon Meat – Classic
3 Shiitake Mushrooms
1 clove Garlic
1 tbsp Flax Meal
3 tbsp Water
1 tsp Sugar


Prepare the luncheon & mushroom patties

  1. Chop the shiitake mushrooms and garlic finely. Combine the flax meal and water in a bowl; stir well and set aside.
  2. Break up the vegan luncheon meat in a large mixing bowl. Add chopped mushrooms, garlic and sugar, then mix well.
  3. Add the flax meal mixture and continue to mix until well combined.
  4. Shape the vegan luncheon meat mixture into thin mini patties and bake in the oven for 20 mins at 180°C.

Prepare baguette & toppings

  1. Toast the baguette slices until golden brown.
  2. Add the shredded cheese of choice on top once the patties are thoroughly cooked. The cheese will melt slightly on the patty; alternatively, heat it in the oven for just a few more minutes.

Assemble the canapés

  1. Start with a toasted baguette slice, then lettuce and a luncheon patty.
  2. Repeat until all the canapés are assembled. Top with pomegranate seeds, then serve and enjoy!
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