Vegan Hungarian Breakfast Delight: A Flavorful Plant-Based Feast for Mornings

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 slices Whole Wheat Bread (Gluten
• free Option: Gluten
• Free Bread) 1/2 cup Vegan Cream Cheese (Alternative: Cashew Cream) 4 oz Sliced Vegan Hungarian Sausage (Allergen: Soy) 1 Medium Avocado, ripe but firm 1 cup Cherry Tomatoes, halved 2 tbsp Capers, rinsed and drained 1/4 cup Fresh Dill, finely chopped 1/4 cup Fresh Parsley, finely chopped 1/2 cup Vegan Sour Cream (Allergen: Soy) 2 cups Baby Spinach 1/2 tsp Paprika, sweet or hot (to taste) 1/4 tsp Ground Caraway Seeds (Optional) Salt and Pepper, to taste Olive Oil, for drizzling

Instructions

1. a. Toast the whole wheat bread slices and spread a layer of vegan cream cheese or cashew cream on each slice. b. Heat a skillet over medium heat, add the vegan Hungarian sausages, and cook until heated through and slightly crispy. Slice them into bite sized pieces once cooked. c. In a bowl, combine avocado, cherry tomatoes, capers, half of the dill, and half of the parsley. Mash gently to create a chunky spread. Season with salt and pepper. d. Assemble each breakfast plate by layering baby spinach leaves on top of the cream cheese covered toast. Spoon the avocado mixture onto the spinach, followed by sausage pieces. Drizzle with vegan sour cream and a sprinkle of paprika, caraway seeds (if using), remaining dill, and parsley. Finish with a drizzle of olive oil and ground black pepper.

Chef’s Insight

The combination of flavors and textures will excite your taste buds while still being vegan-friendly

Notes

Adjust the spiciness of paprika according to personal preference