Vegan Crostini with Endives and Sautéed Mushrooms Recipe

The day before, pour the three soy yogurts into a small strainer lined with cheesecloth or a similar fabric, close the cloth, place a bowl on top, and set the strainer over another bowl. Refrigerate and let drain overnight. This will result in a fresh vegan cheese, which can be salted to taste.

Thinly slice the endives and mushrooms. Mince the garlic. In a hot skillet, pour in the olive oil, add the sliced ingredients, and sauté over high heat, stirring regularly until the mixture colors. Add the sugar, salt, and pepper to taste, then add the chopped chives. Mix and let cook for one minute, remove from heat and set aside.

To finish, slice the bread at an angle into approximately 1 cm thick pieces, toast them in a toaster or grill them in the oven. Spread with vegan cream cheese and top with the mixture of endives and sautéed mushrooms. Garnish with chopped chives, serve, and enjoy!