Chef Lauren Von Der Pool's Vegan Salmon Bruschetta

Serves 6 to 8

• 1 whole wheat baguette
• 1 filet of veggie salmon, cut into 1 ½-inch thick slices
• Extra virgin coconut or olive oil
• 1 tsp. onion powder
• Pink Himalayan sea salt
• 1 medium red onion, thinly sliced
• 1 tsp. agave nectar
• 1 Tbsps. Earth Balance
• 1 jar of vegenaise
• 2 cups of organic baby spinach

1. Preheat oven to 350° F.
2. Cut baguette in half lengthwise; place on sheet tray flat side down; drizzle 1 tablespoon oil on top; season w/little salt.
3. Bake 7 to 10 minutes or until light golden brown; set aside.
4. In medium skillet, heat 1 Tbsp. oil (or just enough to coat pan) over medium heat.
5. Season salmon with onion powder and salt.
6. Add salmon to skillet; cook 2 to 3 minutes or until lightly browned; turn salmon over, cook another 2 to 3 minutes or until lightly browned; set salmon aside.
7. In another medium skillet, heat 1 Tbsp. oil (or just enough to coat pan) over medium heat.
8. Add onions, agave nectar, Earth Balance and salt to taste; when onions start to cook, lower temperature to low; cook until onions are caramelized (about 4 to 5 minutes).
9. Cut toasted bread into 2 to 3-inch pieces; spread a dollop of vegenaise on each piece, then top with salmon, spinach and onions; serve.