Do you fancy making this vegan egg and sausage muffin with cheese? Well here is how we made it.
This all came about by mistake really, I was making some gluten free rolls which as you can see didn’t turn out that great as they didn’t rise…my mum then walked in to the kitchen and said I thought you was making rolls not muffins, at that point I could have hugged her as I was so annoyed they hadn’t worked out I nearly threw them away but she gave me an idea of how I could use them, which I will share with you now.
What you will need:
- Muffins – or failed homemade rolls
- Vegan Egg
- Gluten free and Vegan sausage mix
- Vegan sliced cheese
- Coconut oil
I used a dry gluten free and vegan sausage mix, measure out 350g of the dry mix and add in 600ml of cold water and mix well. Leave to rest for a couple of minutes, while this is resting you can make your vegan egg.
I used Follow Your Heart VeganEgg and followed their instructions of adding the powder to ice cold water and whisk vigorously until it looks a bit like cold custard (for 1 egg you will need two level tablespoons plus half a cup of ice cold water, so measure out what you need depending on how many you want to make)
Once you have both mixtures ready to cook pop your oil into a frying pan on a medium heat. To get perfectly circular vegan sausage patties and VeganEgg I placed pastry cutters into the pan and spooned the mixture in to each of the cutters and cooked for a few minutes on each side until the patties were golden and the VeganEgg was cooked through. You can then pop your muffins or poorly made flat rolls into a toaster and once ready its time to construct your vegan egg and sausage muffin. We added a slice of Follow Your Heart smoked Gouda cheese but you could add a slice of tomato, avocado, some sauce or what ever takes your fancy.
We hope you enjoy!!