Linda McCartney & Avant-Garde Vegan ‘The Morning Avo’ Breakfast Muffin Recipe

Treat your tastebuds to Linda McCartney’s & Avant Garde Vegan’s indulgent breakfast muffin recipe, ‘The Morning Avo’ for the ultimate healthy hangover cure.

Created by renowned Instagram star Gaz Oakley, aka Avant-Garde Vegan, with Linda McCartney’s Vegetarian Sausages, ‘The Morning Avo’ is loaded with lip-smacking goodness – seriously succulent vegan approved sausages, crammed with creamy smashed avocado, chilli and lime, and heaped with roasted tomatoes, spinach and scrambled tofu. The ultimate healthy hangover cure, that just so happens to be 100% vegan.

This tasty collaboration sees Linda McCartney’s; the well-loved vegetarian brand founded by Linda McCartney, the original punk pioneer of meat-free eating, come together with Gaz Oakley aka Avant-Garde Vegan; the superstar chef, YouTube sensation, and author of Vegan 100. The duo are set to shake up the norm and prove just how mouth-wateringly moreish, and simple vegan eating can be.


Serves 4

Ingredients

  • 4 Linda McCartney’s Vegetarian Sausages
  • 2 tbsp Vegetable oil, for baking or frying
  • 4 Toasted Muffins
  • 20 Cherry Tomatoes (5 per muffin)
  • Pinch of Sea Salt & Cracked Black Pepper
  • Mixed Seeds
  • Ketchup

Scrambled Tofu

  • 1 tbsp Vegetable Oil
  • 280g Block of Firm Tofu, drained.
  • 1 tsp Ground Turmeric
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup Almond Milk
  • Handful of Fresh Baby Spinach
  • Pinch of Sea Salt & Cracked Black Pepper

Smashed Avocado

  • 2 Very Ripe Avocados, Peeled & De-stoned.
  • Juice of Half a Lime
  • Pinch of Sea Salt & Cracked Black Pepper
  • 1 tbsp Chopped Fresh Chives
  • 1/4 tsp Dried Chilli Flakes (optional)

Method

  1. Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.
  2. While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.
  3. After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.
  4. For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.
  5. Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.
  6. Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *


1 + 0 =