“Delightful Vegan Scottish Brunch: A Fluffy Vegan Haggis Stack with Creamy Mashed Avocado & Tangy Tomato Salsa”
A flavorful scottish brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
None in the recipe. However, always be cautious of cross-contamination and allergies.
Ingredients
- Vegan haggis
- Avocado
- Tomatoes
- Fresh spinach
- Button mushrooms
- Red onion
- Olive oil
- Lemon juice
- Salt and pepper
- Breadcrumbs (optional)
Instructions
- a. Prepare the vegan haggis according to the package instructions. If it's too soft, you can mix in breadcrumbs for a better texture. Set aside. b. In a pan over medium heat, sauté chopped red onion and button mushrooms in olive oil until tender. Season with salt and pepper. Set aside. c. Prepare the tomato salsa by dicing tomatoes and mixing them with lemon juice, salt, and pepper to taste. Allow it to rest for at least 15 minutes for the flavors to meld. d. Slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork or potato masher until creamy. Season with salt and pepper to taste. e. To assemble, layer mashed avocado on each plate, then add a generous portion of the sautéed mushrooms and red onions, followed by the vegan haggis slices. Top with the tangy tomato salsa for an extra burst of flavor.
Chef’s Insight
To enhance the flavors even more, marinate the mushrooms and red onions in soy sauce before sautéing them.
Notes
Feel free to adjust the seasonings and ingredients according to your taste preferences.