This brunch has most definitely landed itself a podium position! Yummmmmeeeeee….
Cheesey tofu scramble on a toasted wholemeal bap topped with garlic spinach, creamy thyme mushroom mash and tomatoes along with an epic serving of asparagus wrapped in Moodley Manor bad ass plant based bacon finished off with a delectable boozy vegan hollandaise sauce.
For the kebabs:
Fry off asparagus in olive oil and lemon
Grill or fry bacon as per packet instructions
Wrap a slice around two spears and thread onto a kebab stick
Mash half a packet of tofu and pop into a heated pan with olive oil and add:
Garlic and onion powder
Pinch of turmeric
Nutritional yeast flakes
Grated Violifeozzarella from Art of Zen Foods
Heat until the mozz has melted and is gooey and delicious
For the spinach:
Sautée a handful of leaves in garlic and olive oil
For the mushrooms:
Blitz mushrooms to a crumb
Pop into a heated pan and add:
Glug of soy cream
For the boozy hollandaise:
1 cup of almond or soy milk
1/2 glass of white wine (optional)
3 tbls of brown rice flour
2 tbls of soy/olive oil spread
Pinch of turmeric and garlic powder
Squeeze of lemon
Wholegrain mustard. I used my cognac mustard here for an extra pinch.
Combine all ingredients in a saucepan
Bring to the boil, reduce to a simmer and keep whisking until creamy.
Serve up and enjoy!