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Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

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This ‘modern brunch classic’ is quick and easy to make and is as good for lunch or supper as for breakfast or brunch. It can have a fiery kick to it; this is a moderate version, but you can increase (or decrease) the heat and spiciness according to your taste. This recipe also multiplies well to feed more people; it’s a great way to please a crowd. In my vegan adaptation, I’ve used a tofu scramble to replace the eggs that usually top this, and the sprinkling of Himalayan black salt (kala na