Vegan English Muffins
Vegan English muffins are a plant-based alternative to the classic baked good that retains its signature texture: a crispy crust on the outside and a porous, airy crumb on the inside.
- Cook time
- 30 min
- Prep time
- 45 min
- Servings
- 4 servings
OrganicVegan
Ingredients
4 pcs
4 pcs — Ready English Muffins(Optional)
4 tsp
2 pcs — Carrots
100 ml — Carrot bacon: carrot, tahini, vegetable oil, maple syrup, all-purpose soy sauce, liquid smoke or smoked paprika
Steps
- 1
Peel and top & tail the carrot, then slice very thinly.
- 2
Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.
- 3
Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.
- 4
Heat your oven to 200°C/400°F
- 5
Place the carrot strips side-by-side on a cookie sheet (lined with a silicone baking mat or baking parchment if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be.
- 6
Remove from the oven, and enjoy your delicious plant-based bacony treat!
- 7
Next prepare mini-omelettes according to instructions on the packaging. Fold all ingredients into four english muffins.
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