Linda McCartney’s & Avant-Garde Vegan have teamed up to create the ultimate in hangover-busting vegan feasting with the launch of their brand new ‘The Morning Avo’ breakfast muffin recipe, perfect for making at home on those mornings ‘avo’ the night before...
Gaz Oakley's 'The Morning Avo' is a delicious treat!
Created by renowned Instagram star Gaz Oakley, aka Avant-Garde Vegan, with Linda McCartney’s Vegetarian Sausages, ‘The Morning Avo’ is loaded with lip-smacking goodness - seriously succulent vegan approved sausages, crammed with creamy smashed avocado, chilli and lime, and heaped with roasted tomatoes, spinach and scrambled tofu. The ultimate healthy hangover cure, that just so happens to be 100% vegan.
This tasty collaboration sees Linda McCartney’s; the well-loved vegetarian brand founded by Linda McCartney, the original punk pioneer of meat-free eating, come together with Gaz Oakley aka Avant-Garde Vegan; the superstar chef, YouTube sensation, and author of Vegan 100. The duo are set to shake up the norm and prove just how mouth-wateringly moreish, and simple vegan eating can be.
Linda McCartney paved the way over 30 years ago for today’s vegetarian movement. As the original meat-free pioneer, she inspired a generation and her legacy continues to reach far and wide today, with vegetarian and vegan eating becoming a norm. Now, the partnership is continuing the vegetarian revolution that Linda trailblazed, with Gaz leading the charge and making it easy with these epicly moreish creations.
Gaz Oakley says, “I’m super proud to work with Linda McCartney’s - Linda was the original pioneer of the vegetarian revolution and her ethos has been a huge inspiration to me. I can’t wait for people to try this recipe at home; hearty Linda McCartney’s sausages and tofu scramble teamed with fresh smashed avocado makes this muffin perfect the morning after a night out! Big love.”
Follow Gaz’s easy step-by-step recipe below to make your own - you can pick up Linda McCartney’s Vegetarian Sausages from the freezers at Tesco, Asda, Sainsbury’s, Morrisons, Waitrose and Ocado.
Don’t forget to share your tasty creations on Instagram tagging @lindamccartneyfoods using #themorningavo #lindasvegucation.
Serves 4
Ingredients
- 4 Linda McCartney’s Vegetarian Sausages
- 2 tbsp Vegetable oil, for baking or frying
- 4 Toasted Muffins
- 20 Cherry Tomatoes (5 per muffin)
- Pinch of Sea Salt & Cracked Black Pepper
- Mixed Seeds
- Ketchup
Scrambled Tofu
- 1 tbsp Vegetable Oil
- 280g Block of Firm Tofu, drained.
- 1 tsp Ground Turmeric
- 1/4 tsp Cayenne Pepper
- 1/4 cup Almond Milk
- Handful of Fresh Baby Spinach
- Pinch of Sea Salt & Cracked Black Pepper
Smashed Avocado
- 2 Very Ripe Avocados, Peeled & De-stoned.
- Juice of Half a Lime
- Pinch of Sea Salt & Cracked Black Pepper
- 1 tbsp Chopped Fresh Chives
- 1/4 tsp Dried Chilli Flakes (optional)
Method
- Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.
- While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.
- After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.
- For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.
- Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.
- Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.
Check out Instagram for more delicious recipe inspiration: @lindamccartneyfoods @avantgardevegan or visit lindamccartneyfoods.co.uk.