Start your weekend the right way – with a great breakfast! This vegan recipe has all the elements a good breakfast sandwich needs. Warming, rich and filling it’s got creamy elements, as well as substantial carb-y ones, and has enough tang from harissa and barbecue sauce to keep it interesting. It’s also lovely topped with a fried egg, if that’s your vibe.
1 butternut squash, peeled
1 avocado, peeled and pitted
1 tablespoon freshly chopped coriander/ cilantro (optional)
4 English muffins
salt, to taste
a baking sheet, oiled
Preheat the oven to 200°C (400°F) Gas 6.
Slice the neck or handle part of the butternut squash into 1.5-cm/ó-inch thick rounds (save the hollowed-out base of the squash for another recipe). Spread the rounds out on the prepared baking sheet and season with salt to taste. Roast in the preheated oven for 30 minutes, flippinga bout halfway through, until golden and tender.
In a medium bowl, lightly mash the avocado with a pinch of salt and the chopped coriander/cilantro (if using).
When you’re ready to serve, split and toast the English muffins. Spread the Tahini-Harissa Dressing on one half of each, top that with a butternut round or two and drizzle with barbecue sauce.
Spread the mashed avocado on the other half of each English muffin and sandwich everything together.
Spicy, creamy and appropriate for dipping vegetables in, slathering on sandwiches or topping falafel with.
50 g/ ¼ cup tahini, mixed well
1 small garlic clove, peeled
1 teaspoon harissa paste
½ teaspoon salt
1 tablespoon fresh lemon juice
sterilized jar with a lid (optional)
MAKES ABOUT 120 ML/1/2 CUP
Blend everything together with 60 ml/1⁄4 cup of water in a small food processor, or in the jar with a stick blender until smooth.
For more great vegan recipes, check out The New Nourishing by Leah Vanderveldt.