HANGOVER BREAKFAST WITH VIRGIN BLOODY MARY & LUCKY PIGS

Lucky Pigs:

  • 300 g wheat flour
  • 1 pkg of baking powder
  • ¼ tsp salt
  • 200 g vegan curd alternative
  • 50 ml Soy drink
  • 35 g sunflower oil
  • Some Oat Cusine and tomato paste, for coating
  • Raisins or pumpkin seeds, for decoration

Piquantly filled rolls:

  • 1 zucchini
  • Some olive oil, for frying
  • 400 g of mushrooms
  • 5 buns
  • Handful of pine nuts
  • 100 g vegan alternative to carpaccio
  • Small can of corn
  • 150 g vegan Pizza Shreds
  • Black pepper, freshly ground
  • 50-80 g Oat Cuisine
  • 1-2 tsp horseradish (depending on severity)

Virgin Bloody Mary:

  • Handful of raspberries, fresh or frozen food
  • 500 ml of tomato juice
  • Lime, juice and peeling
  • 1 tbsp maple syrup
  • Tabasco
  • Ice cubes
  • Black pepper, freshly ground
  • Rodsellery, for decoration

Preparation:

  1. For the lucky pigs mix wheat flower, baking powder and salt in a bowl. Stir vegan curd substitute with soy drink and sunflower oil until smooth and pour into the bowl with the dry incidents. Stir everything with a hand-held stirrer (dough hooks) until it’s an evenly smooth dough. Let rest for 10 minutes. Meanwhile whisk some oat cuisine with a dollop of tomato paste.
  2. Roll the dough onto a flour covered surface app 2cm thick and cut 5 big circles (app 6 to 7 cm in diameter) with a round cookie cutter or a glass.
    Place the dough peaces on a baking paper covered baking tray and brush some of the out cuisine mix on top of them.
    Use the rest of the dough to form 5 more, now smaller, circles – they’re gonna be the pig’s snout. Cut two holes in each and place them on top of the 5 bigger circles. Form ears from the rest of the dough and put them on the lucky piglets and brush some oat mix onto the snout and ears as well. Last use pumpkin seeds, raisins, or some such as eyes for the lucky piglets. Bake the piglets for about 30 minutes at 180°C until golden brown.
  3. For the spicy filled bred bun wash the zucchini and cut length wise into thin strips with a peeler or knife. Heat some oil in a frying pan and fry the zucchini strips from both sides for about 1 to 2 minutes. Take the zucchini out of the pan and put aside.
  4. Clean mushrooms with a brush and cut in half, roast in a frying pan with a little olive oil. Take the mushrooms out of the pan and put aside.
  5. Cut the upper third of the bun and put the lid aside. Take out the inside of the bun and cut into very small cubes. Roast the bun crumbs and pine nuts in a frying pan with no oil.
  6. Mix all Ingredients for the filling in a bowl: Vegan alternative to carpacchio (cut in peaces or pulled), drained canned corn, roasted mushrooms, and the pizza-melt. Mix oat cuisine with horseradish and intermix with the ingredients. Fill the filling in the hollowed out buns and bake in preheated oven for about 15 to 20 minutes at 190°C. Pepper well before serving.
  7. For the virgin bloody mary purée raspberrys with blender and mix with tomato juice. Wash lime and rub dry and grate the skin. Put grated skin and the juice of the half fruit together with some maple syrup into the Tomato juice and stir well.
    Season virgin bloody mary with a few drops of Tabasco and pour into glasses. Fill with ice cubes and season with some freshly grind pepper, garnish with celery stalk and serve!

Our tip: You‘ll find more salty and savory delicacies for your breakfast in our shop (e.g Wilmersburger Cheese SLICES spicy and Topas Wheaty Bio VEGANSLICES VOM RAUCH)!

Portion: 5 People

Recipe: Sophie Mathisz / Photo: Marcus Maly

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