Mushrooms on toast, glazed with miso served with a herby, vegan cashew cream. It’s a brunch of champtions!
These mushrooms on toast are your solution to a CRACKING vegan brunch which is avocado free (no shade, we just all need a break from avocados every once in a while, right?).
If you’re into an umami kick to get you out of bed on the weekend, this dish is your guy! Its a super savoury stack of miso glazed mushrooms, topped with deliciously herby cashew cream. Whip some up this Sunday for your gang!
Vegan Brunch Club!
What can I say? I’m gay, I’m millennial and I lived in London for 10 years. Of COURSE I’m a big brunch fan! It’s nothing to be ashamed of! I mean, what’s not to like about brunch?
Being vegan makes brunch a little tricky sometimes, especially when eating out, but at least you don’t have to worry when making brunch at home! This is probably one of my favourite dishes to whip up on a Sunday morning, especially if we’ve got friends around.
For an even easier version – skip the cashew cream (although it’s BLOODY GORGEOUS) and replace it with some vegan creme fraiche or cream – my favourite is from Oatly!
Want to go one step closer to a full English? Why not whip up some vegan sausages and a side of my tofu scramble recipe?
The last time I made this recipe was for a bunch of very hungover buddies who came to stay for new years eve. New years day was a particularly tough one, but these mushrooms on toast got them up and moving again in no time (the litre of coffee might have helped too!).