Vegan sausage and egg mock muffin

Name: vegan sausage and egg muffin
Cook time: 35 min
Total time: 35 min
Cuisine: Modern Australian
Ingredients: 2 tablespoons olive oil; 1 large onion (200g), chopped finely; 250 gram (8oz) packaged microwave short-grain brown rice; 400 gram (12½oz) can black beans, drained, rinsed; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 tablespoons barbecue sauce; 1/4 cup (35g) plain (all-purpose) flour, plus extra for dusting; 300 grams (9½oz) silken tofu; 2 tablespoons vegan mayonnaise; 1/4 teaspoon ground turmeric; 2 English muffins (130g), split; 2 tablespoons olive oil, extra; 2 slices vegan cheddar (36g); tomato sauce (ketchup), to serve

A delicious vegan sausage patty sandwiched with vegan cheese and and an ingenious tofu faux egg make for a jaw-dropping likeness of a regular egg muffin, no animals required!

Nov 01, 2018 10:09pm

35 mins cooking

This recipe and more great vegan recipes can be found in our #veganlife cookbook.

Ingredients

2 tablespoons olive oil
1 large onion (200g), chopped finely
250 gram (8oz) packaged microwave short-grain brown rice
400 gram (12½oz) can black beans, drained, rinsed
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons barbecue sauce
1/4 cup (35g) plain (all-purpose) flour, plus extra for dusting
300 grams (9½oz) silken tofu
2 tablespoons vegan mayonnaise
1/4 teaspoon ground turmeric
2 English muffins (130g), split
2 tablespoons olive oil, extra
2 slices vegan cheddar (36g)
tomato sauce (ketchup), to serve

Method

1
Heat olive oil in a medium frying pan over high heat; cook onion, stirring frequently, for 5 minutes until browned. Transfer to a food processor with rice, beans, paprika, onion and garlic powders, barbecue sauce and flour; season. Pulse until mixture comes together.
2
Line a tray with plastic wrap. With damp hands, shape ⅓-cup amounts of mixture into six 8cm (3¼in) patties. Place on tray; freeze for 20 minutes or until firm (see tips).
3
u in half horizontally to make two 1.5cm (¾in) thick slices. (Take care with cutting the tofu as it is fragile.) Using an 8cm (3¼in) cutter, carefully cut one round from each tofu slice, reserve offcuts (see vegan hacks). Combine vegan mayonnaise and turmeric in a small bowl.
4
Preheat grill (broiler) on high. Place muffin halves, cut-side up, on an oven tray; place under grill until lightly toasted.
5
Heat half the extra oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Cook patties for 3 minutes on each side or until browned. Top toasted muffin bases with patties and a slice of cheese; place under grill for 30 seconds or until melted.
6
Heat remaining oil in same pan; cook tofu rounds for 2 minutes on each side or until crisp and golden. Place on cheese-topped pattie.
7
Place a tablespoon of turmeric mayonnaise in the centre of each tofu round to resemble an egg yolk. Add tomato sauce to taste and top with muffin lid.

Notes

This recipe makes 6 patties but you'll only need 2 to make this recipe; freeze the remaining 4 patties in an airtight container between sheets of baking paper for up to 2 months. To use, cook from frozen.Tofu off cuts can be added to a fruit smoothie for an added protein hit.