Sausage and egg free breakfast muffin

This is makes a yummy weekend breakfast treat if you're not in the mood for a full cooked breakfast. 

Ingredients (serves 4)
  • 4 vegan sausages
  • 4 vegan-friendly English breakfast muffins
  • 1 cup of chickpea (gram) flour
  • 1 cup of water (maybe a drop more to get your ideal consistency)
  • 4-5 mushrooms
  • Pinch of bicarbonate of soda
  • Pinch of turmeric
  • Pinch of salt and pepper
  • Oil for cooking
  • Ketchup or brown sauce
  1. Mix the chickpea flour and water with a whisk, ensuring all lumps are removed
  2. Add the turmeric, salt, and pepper
  3. Dice the mushrooms 
  4. Slice the muffins, ready to toast/grill 
  5. Pre-heat the oven if you're cooking sausages in the oven 
  1. Put the sausages in the oven to cook
  2. Heat a drop of oil in a frying pan and add the diced mushrooms
  3. Whilst the mushrooms are browning off, add the bicarbonate of soda to the gram flour mixture and whisk well 
  4. Once the mushrooms have begun to brown nicely, spread them evenly across the pan
  5. Pour the mixture over and place on a low-medium heat
  6. Once one side is cooked, flip the patty over and cook the other side
  7. Toast the muffins
  8. Once the patty is cooked, cut into four or use a cookie cutter to achieve perfect rounds
  9. Slice the sauces into 3 strips 
  10. Assemble and add a dollop of ketchup or your preferred sauce
  11. Eat! 


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