Monday, January 24, 2011

Viva Vegan - Vegan Brunch muffins

There's nothing like waking up on the weekend and spending some leisurely time in the kitchen cooking up a yummy brunch. I try to make something special at least once a week, sometimes this can be a tofu scramble or as my crew are rather fond of english muffins they also feature regularly...

There has been a teeny bit of a obsession at our house with the awesome chorizo sausage recipe from Viva Vegan, one of the first things to be trialled from the book. Vegan sausages have never worked for us until now, whether they have been the dreadful tasteless store bought ones or even home made varieties. I would have made at least 4 batches of chorizo in the past month and depleted my supply of gluten flour in the process. We love to have them in bread with some fried onions, tomato or BBQ sauce and another special sauce that has been a recent find from the blogosphere - Chipotle Ranch Dressing. I discovered this when looking for a vegan alternative to Subway's southwest sauce for my husband, he absolutely loves this and so do the rest of us - Thanks Matt!!!

Onto the muffins... This week I decided to combine chorizo with mini omlettes based on the Tofu Omlette recipe from Vegan Brunch which worked a treat. The end result of the muffins were a slice of Toffuti, some baby spinach leaves, a 
mini-omlette, sliced chorizo sausage, topped with some chipotle ranch dressing. These were delicious and I will definitely make weekend muffins this way again.

Served with a mixed berry smoothie.

Mini tofu omlettes (Adapted from Vegan Brunch)

Makes about 12

2 minced garlic cloves

500g silken tofu, lightly drained 
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 teaspoon fine black salt
1/2 cup chickpea (besan) flour
1 tablespoon cornflour
Extra olive oil for frying

Place garlic, tofu, nutritional yeast, olive oil and black salt in a food processor and pulse until a smooth texture is formed. Add the chickpea flour and cornflour to the food processor and process until combined. You may need to scrape down the sides with a spatula a couple of times to ensure that all ingredients are combined into the mixture.

Heat a small amount of olive oil in a non-stick frying pan over medium heat. Pour a little less than a muffin size (as the mixture will spread) into the frying pan and allow to cook for about 3-5 minutes, until it is appearing to become dry and changing colour. Flip with a spatula and cook for a minute or two on the other side. Transfer to a plate and keep warm in a low oven while the other omlettes are cooking.

Depending on the size of your frying pan you may be able to cook several omlettes at a time. I was able to fit 3 at a time in my frying pan.

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