Steak and eggs vegan style! Using oyster mushroom clusters from the famous smithy mushrooms pressed into a delicious ‘steak’ with tons of flavour and texture. This dish would work well on a cafe menu as a vegan breakfast/brunch option.
Oyster mushrooms
Ingredients
- 2 large oyster mushroom clusters (must be a cluster otherwise will fall apart whilst cooking)
- Smoke and spice seasoning
- Vegetable oil
Method
Potato and kale hash
Ingredients
- 2 Large maris piper potatoes - roughly diced into medium sized pieces
- 1 Red onion - diced
- 100g Curly kale - picked into leaves
- Vegetable oil
- Salt
- 100g Vegan butter
- Black pepper
Method
Scambled tofu
Ingredients
- 1 block of tofu (300-400g)