Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the cabbage, bell pepper, and cayenne pepper if using. Cook, stirring frequently, about 3 minutes.
Stir in the mushrooms, garlic, rosemary, and salt and cook, stirring frequently until the mushrooms are tender, about 5 minutes.
Meanwhile, toast the bread and place it on plates. Divide the mushroom mixture evenly into 4 portions and spoon over the toast.
Makes 4 Servings
2 tablespoons coconut oil
1 onion, chopped
¼ red cabbage, chopped
½ red bell pepper, chopped
1 cayenne pepper, finely chopped (optional)
5 cups chopped mushrooms
2 garlic cloves
1 tablespoon finely chopped fresh rosemary
½ teaspoon sea salt
4 slices whole grain, wheat, or gluten-free bread
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.