“Exquisite Vegan Scottish Brunch: Wholesome Buckwheat Blini, Smoky Tofu Haggis, and Zesty Citrus Berry Compote”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups buckwheat flour 1 cup almond milk 1 tbsp flaxseed meal 1/4 tsp sea salt 1/2 tsp baking powder 2 tbsp coconut oil, melted 1 cup silken tofu 1 small onion, finely chopped 1/2 cup shiitake mushrooms, finely chopped 1 cup fresh spinach, finely chopped 1/4 cup nutritional yeast 1 tbsp smoked paprika 1 tsp garlic powder 1/2 tsp ground black pepper 2 cups mixed berries (raspberries, blueberries, and strawberries) 3 oranges, zested and juiced 1 tbsp maple syrup 1 tbsp cornstarch

Instructions

1. a. Prepare the buckwheat blinis by whisking together the buckwheat flour, almond milk, flaxseed meal, sea salt, and baking powder in a bowl. Gradually mix in the melted coconut oil and whisk until smooth. Rest for 10 minutes, then cook small spoonfuls of batter on a non stick pan until golden brown. b. For the tofu haggis, sauté the onion and shiitake mushrooms in a pan until softened. Add the silken tofu, fresh spinach, nutritional yeast, smoked paprika, garlic powder, and ground black pepper, mixing well. c. To make the citrus berry compote, combine mixed berries, orange zest, orange juice, maple syrup, and cornstarch in a saucepan over medium heat. Stir until thickened.

Chef’s Insight

This vegan brunch recipe showcases how traditional Scottish flavors can be reimagined with plant-based ingredients while maintaining an exquisite sensory experience.

Notes

For best results, use fresh, in-season berries for the compote.