Vegan Recipes
Brunch Pesto & Meat-free Sausage Crepe with Rocket & Tomato
Ingredients:
1 meat-free sausage
1 tomato
1 handful of fresh rocket
For the crepe;
1 tea spoon of coconut oil
2 teaspoons of baking powder
¼ cup of plain flower
½ cup of soya milk
Pinch of sea salt
Flax seed
For the pesto:
1 handful of baby spinach leaves
1 handful of fresh basil leaves
Pinch of salt
1 garlic clove
Splash of extra virgin olive oil
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Method: Firstly, turn on and pre-heat the grill oven for 5 minutes. Slice the tomato. Place the meat-free sausage in the grill-oven.
For the vegan pesto topping, start off by peeling the garlic clove.
Next, gather a handful of fresh basil leaves along with a handful of fresh spinach leaves and blend for a few seconds along with the garlic, a splash of extra virgin olive oil and a pinch of sea salt.
Place the tomato slices under the grill.
Now for the crepe mixture, into a bowl mix the soya milk (you can use any dairy-free milk alternative milk you like, I just prefer soya), plain flower, baking powder, pinch of sea salt and flax seed.
Beat the contents with a whisk until smooth and lump-free.
Heat a frying pan on the hob on a high heat and add the coconut oil.
When the oil has melted run it around the pan and add desired amount of the crepe mixture. When the top side of the crepe has become dry the underside will be done. Using a spatula (or something similar) turn the crepe over and cook the other side for up to a minute.
When cooked, slide the crepe onto a plate then spoon on and generously spread on the pesto mix.
Roughly chop the cooked meat-free sausage and place along with the tomato upon the bed of pesto. Finally, garnish with a handful of fresh rocket and tuck in!
