The Ultimate Vegan Brunch
Forget Heinz this weekend. Because now PEP means beanz! This is our ultimate vegan brunch with a little latino love. Inspired by breakfasts in Rio when chef Joe was travelling South America, our Brazilian Black Bean Stew with herby sweet potatoes makes the perfect addition to your plant based brunch plate.
Chef Joe’s Brazilian Brunch (serves 2)
1x PEP Kitchen Brazilian Black Beans
1x Cherry Tomato Vine
1x Coriander bunch
2x Garlic Cloves
1tsp Nutritional Yeast
1tsp Dijon Mustard
Salt & Pepper
1tbsp Non- Dairy Butter
First things first! Get your chilled weekend breakfast tunes on, brew yourself a fresh pot of coffee - now we’ve got a vibe worthy of this breakfast ;)
Get your garnishes ready:
Roast cherry tomatoes, olive oil and salt
Prep avocado into slices
Wilt spinach in a pan with olive oil and salt
Heat PEP beans as per cooking instructions on packaging
Toast or griddle your favourite breads just before serving
Now it’s Tofu Scramble time - this is the ultimate plant based substitute to eggs in the morning; super nutritious, packed with plant based protein and richness. it’s so delicious I doubt you'll ever miss scrambled eggs again.
Blitz up your tofu into a right mess!
You can do this using a blender or a fork in a bowl.
Start sweating down your onions and garlic in a pan until soft and golden
Add in your blitzed tofu, spices and seasoning and cook out in the pan for 4-5 minutesAdd nutritional yeast, dijon mustard and a big knob of non-dairy butter for richness. Stir through, check for seasoning and you’re now ready to plate!
Plate up with some Brazilian flair and enjoy.
...Who’s brunching with us this weekend?