Vegan Cajun Brunch Feast – A Mouthwatering Journey of Flavors and Textures

Allergens

Soy (tempeh), Wheat (toast)

Ingredients

• 1 lb tempeh, crumbled
• 2 cups creole tomato sauce
• 1 cup black
• eyed peas, cooked
• 1/4 cup nutritional yeast
• 1 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp ground white pepper
• Salt and black pepper, to taste
• 6 slices of vegan cajun toast
• 2 cups mixed greens
• 1 avocado, sliced
• Fresh parsley leaves, for garnish

Instructions

1. In a large skillet, heat some oil over medium heat. Add crumbled tempeh and sauté until golden brown. Set aside.
2. In another pan, combine creole tomato sauce, black eyed peas, nutritional yeast, smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, ground white pepper, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Add the sautéed tempeh into the sauce mixture, and cook for another 2 3 minutes, allowing all flavors to meld together.
4. To assemble the dish, place a slice of vegan cajun toast on a plate. Top with a generous portion of the tempeh and sauce mixture. Add a handful of mixed greens, followed by avocado slices. Garnish with fresh parsley leaves.
5. Repeat for each serving.

Chef’s Insight

The combination of flavors and textures in this recipe is what makes it truly exceptional. Feel free to experiment with different vegetables or legumes to suit your preferences.

Notes

Be sure to use fresh ingredients for optimal flavor and texture.