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Imagine you could just walk into any Starbucks, Costa or Subway and get a really fabulous range of vegan nosh!

Muffin Sparkle

During the last 12 months many of the major restaurants and retailers have responded brilliantly to the ever-increasing demand for decent vegan choices…
Choosing vegan really has never been easier! And companies don’t just do this out of the goodness of their hearts. It’s because we, as customers, have shown that there is a growing demand. So, pat yourself on the shoulder… because you’re part of this change!

Now, you may be aware that today, April 1st 2016, there’s been much talk of Starbucks increasing their vegan options – big time. Tony Bishop-Weston has been playing April Fools tricks to raise awareness on a large scale.
Please don’t be too disappointed that there’s still some work to do! Let Starbucks, Subway and their competitors know that we do want to see so much more vegan choice on their menus. Twitter, Facebook, emails… all great ways to let your voice be heard.

I wanted to create this scrumptious muffin picture to show just how many amazing vegan products are easily available in the shops now. For today, let me share the recipe for this mouth-wateringly gorgeous Breakfast Muffin with you.


The All Vegan Breakfast muffin

Serves 2

2 vegan muffins (e.g. Sainsbury’s own. Check ingredients)
dairy-free margarine (e.g. Pure, Vitalite…)
1 tomato, sliced
a really good chutney
2 slices of violife cheese
4 slices of vegan bacon or hickory smoked Tofurkey
2 vegan ‘egg’ patties (from the Vegan Recipe Club)

To make the vegan patties blend all of the following ingredients until smooth:
90g silken tofu
1 tbsp nutritional yeast flakes
2 heaped tbsp chickpea flour (aka gram or besan flour)
1 heaped tbsp cornflour
pinch of smoked paprika
pinch of Himalayan ‘black’ salt (for a slightly eggy flavour) or sea salt
1-2 tbsp aquafaba (chickpea brine)
1 tsp olive oil

Add a little oil to a non-stick pan, make two patties and gently fry them until golden on both sides.

Toast the muffin and spread with a little vegan margarine. Place an ‘egg’ patty on the bottom half of the muffin, top with a piece of vegan cheese. (I placed mine under the grill for a minute to warm the cheese)
Add some chutney, vegan bacon or savoury slices, tomato and watercress. Top with the other muffin half and enjoy… with a big smile on your face and a soyaccino!
Check out a few other ideas with some of the best vegan alternatives on the market…

Sausage Bap with Vegusto Farmhouse sausage, Violife cheese, tomato and ketchup. YUM!
LR Sausage Bap

Ciabatta roll with lettuce, vegan coleslaw, red onions and Farmhouse sausage…

Wraps with Deli Sandwich slices (Vegusto), tomato, red onion and mixed leaves.

If your business needs bright and beautiful photographs/recipes I’d really love to help and make your products stand out!
Find more scrumptious, vegan food photography here: www.flavourphotos.com

Lots of love,