Recipes. HERBIVORE BREAKFAST MUFFIN
We know there’s a porky version of this out there that a lot of people in the UK fuel up on every day but it sure isn’t as good for you or the environment as this vegan beauty. This recipe is so easy to make at home.
- Prep: 15 mins
- Difficulty: easy
- Cook: 10 mins
- Serves: 4
- 4 vegan muffins (Waitrose do a cracking product)
- 40g rocket & basil pesto
- 20ml extra virgin olive oil
- 4 portabello or large flat mushrooms
- 60ml light olive oil
- 1 beef tomato
- 1 tsp salt
- 1 tsp freshly milled black pepper
Step 1. Preheat the oven to 180°C.
Step 2. Place the mushrooms onto a tray, drizzle with half of the light olive oil and season with a good pinch of salt and freshly milled black pepper. Place into the oven for 10-12 minutes.
Step 3. Slice the muffin in half and pop in the toaster and then slice the beef tomato into four big thick slices.
Step 4. In a large pan over medium heat, warm the remaining amount of light olive oil. Add the Herbivore patty and season with salt and a good pinch of black pepper. Cook for 3-4 minutes then flip and cook until the patty is golden brown on both sides.
Step 5. Grab a small bowl and mix the rocket and basil pesto with the extra virgin olive oil, just until it looks the consistency of a dressing and is nice and easy to drizzle.
Step 6. Take the mushrooms out of the oven and lay the muffins out onto a clean work bench, place the mushrooms directly onto the bases of each muffin, top with the Herbivore sausage patties, the nice thick ripe slices of vine tomato and then drizzle with the pesto oil. Finally pop the muffin lids on and dive in.