Breakfast Bap

THE ULTIMATE MEAT FREE BREAKFAST BAP

By Emma Walton-Moore

The 1st of November was World Vegan Day, a day to celebrate the benefits of avoiding animal products. In recent years, eating a plant-based diet has become much easier. Realistic eggs, bacon, sausages and more are now readily available in supermarkets or in specialist stores such as The Vegan Butcher and My Vegan Supermarket. I’ve included my favourite brand recommendations in the ingredients list below.

This hearty breakfast bap is a great example of how you can get all the flavour and texture of meat and eggs without using any foods that have been derived from animals. If you thought that vegan food had to be wholesome and super healthy then think again. You can still enjoy lots of your favourite decadent dishes like this breakfast bap.

The roll has all the best parts of a full English breakfast in a soft, fluffy white roll. Wrap in tin foil for a delicious breakfast on the go! It’s so much better than any of the vegan fast-food options that are available.

Serves: 2 people

Ingredients: 2 soft white rolls 2 tbsp non-dairy spread (recommendation: Flora Dairy Free Spread) 2 tbsp ketchup (recommendation: Rubies in the Rubble Tomato

Ketchup) 250g of spinach 2 slices vegan black pudding (recommendation: Simon Howie’s Vegetarian Black Pudding) 2 slices vegan cheese (recommendation: Follow Your Heart Dairy-Free Smoked Gouda Slices) 2 vegan breakfast sausage patties (recommendation: Rudy’s “The Vegan Butcher” Soysage Patties) 200g tofu scramble (recommendation: Tofoo Co Scrambled Tofu) 4 to 6 rashers of vegan bacon (recommendation: Vegan Cartel Bacon Rashers) Vegetable oil, for cooking Salt and pepper to season

Method:

Cut each roll in half then cover each with a thin layer of the non-dairy spread (roughly 1 tbsp in total, keep the remaining tbsp to one side). Next spread the ketchup over the top. Place the rolls to one side while you cook the fillings. First, heat a little vegetable oil in a pan then add the vegan black pudding and sausage patties to the pan. Cook for 5 minutes or until they have begun to form a crispy outside and flip. Cook for a further 5 minutes. In the meantime, melt the remaining spread in a saucepan. Add the spinach, season lightly then let it wilt. Stir occasionally. Cover with a lid and take the pan off the heat as soon as the spinach is cooked. By now, the black pudding and sausage patties should be cooked. Put them onto a baking tray and place in your oven to keep warm. Add the tofu scramble and bacon rashers to the saucepan you used to cook the black pudding and sausage. Add a little more oil as needed and cook on a medium heat for 5 minutes. Stir the tofu scramble occasionally to ensure that it’s hot all the way through and flip the bacon rashers once crisp on one side. Once the tofu scramble and the bacon rashers are cooked it’s time to assemble your baps! First, add half of the spinach to the bottom layer of each roll. Next, layer on the black pudding, followed by the cheese, sausage patties, tofu scramble and then the bacon rashers. Finally, top with the remaining half of the soft white rolls. Serve while still hot with a big helping of beans!

CANDIED SMOKED SALMON

Premium Scottish Salmon, dry cured, brined with pure Canadian maple syrup, air dried and smoked over old whisky barrel oak.   @can_Dfood  canDfoodco