Breakfast

EASY ON A SUNDAY MORNING FACON AND VEGG

Sunday mornings are for made for sleeping in followed by a slow yummy breakfast right?

I decided to make myself a traditional cafe style big breakfast.

Spinach and tomato from my garden, mushrooms, hash brown, facon, vegg and sourdough toast.

The facon is one I bought from the Cruelty Free Shop a few months ago but hadn’t tried yet.

It certainly smelt like bacon while it was cooking (in the air fryer only for a few minutes) and tasted somewhat bacon-ey.

The vegg is a simple creation I made from tofu, Indian black salt and Follow Your Heart VeganEgg replacer mix for the yolk. I was pretty happy with the result. It certainly tasted like egg.

I might keep experimenting with variations of the vegg so stay tuned.

 

 

 

 

 

 

EASY ON A SUNDAY MORNING FACON AND VEGG

Print Recipe
Serves: 1 Cooking Time: 5M

Ingredients

  • 1 piece of organic hard tofu
  • 1/2 teaspoon of Indian black salt
  • 1 tablespoon of Vegan Egg powder
  • 1/2 cup of icy cold water
  • Black pepper

Instructions

1

Slice the tofu to you have a piece 1cm thick.

2

Use an egg ring to cut out a piece for your vegg. Use a knife to cut a smaller circle in the middle.

3

Cover on both sides with the Indian black salt then give a generous serve of cracked black pepper.

4

Place the vegg into a non stick frypan on medium heat.

5

In a mixing dish place the icy cold water and VeganEgg powder. Stir vigorously until there are no lumps.

6

Pour the mixture into the centre of the vegg until level to the top.

7

Once the centre in no longer liquid your vegg is ready.

Notes

TIP - Go easy on the Indian black salt because it has a very strong taste and smell.

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