About the dish
A Moving Mountains brunch patty served with crispy confit potatoes, sautéed chestnut mushrooms, roasted cherry tomatoes, and smashed avocado topped with dried chilli flakes. Accompanied by harissa beans and two slices of toasted seeded sourdough or white bread, with a side of vegan butter.
MEP
Knife & Fork
Ingredients
35g Spinach
10g Garlic oil & pinch salt
1 each Moving Mountains® Brunch Patties
2 pieces Crispy confit potatoes (2 x 40g)
1 ptn Sautéed chestnut mushrooms
5 each Cherry tomato on vine
40g Smashed avocado
1 pinch Dried crushed chilli flakes
50g Harissa Beans
2 slices Seeded sourdough bread or white bread
20g Vegan butter
Video
Recommendations
DRINKS
Champagne
Yes it’s expensive, BUT it’s suitable for vegans and so therefore, why not make this breakfast extra special for our vegan guests.
Flat White Coffee
A nice flat white is a great coffee to go with this breakfast, just make sure we use a vegan milk alternative to go along with it.
SIDES
Just be careful what is recommended here, if the guest is vegan, it needs to be vegan, so maybe just some extra of what is already on the plate.
This dish combines our old vegetarian and vegan dishes together into one. We’re using a vegan mushroom patty for the protein element and guests can add eggs on if they want to have a vegetarian version of this dish.
