It’s Meatless Monday!
As we continue to campaign for a ban on farmed animal cages, live exports, and the salmon farm expansion, we’re always thinking about how to promote a more animal-friendly lifestyle that we can all incorporate into our busy lives. On the first Monday of every month, we’re going to collaborate with a Scottish business to share with you some of their plant-based products, as well as reveal one of their speciality recipes that you can try at home!
Breakfast, Brunch & Lunch
It can be quite difficult to replicate plant-based alternatives to classic dishes a lot of us have grown up with. If you’re trying to include more vegan products into your diet, it can seem quite daunting to turn your diet around and might feel like you have to “give up” some of your favourite foods. The square sausage is arguably a staple in Scottish cuisine, loved by many meat-eaters across the nation, and I often get asked by my friends how I manage to “live without it”. Well, I don’t! With businesses like Breakfast, Brunch & Lunch, it’s actually a lot easier than you think to substitute more plant-based items into your diet.
The original creators of the Vegan Lorne Sausage, Breakfast, Brunch & Lunch (BBL) are a small, family-run business in Edinburgh’s oldtown, and have been producing vegan deli alternatives since 2015. Conscious of their carbon footprint, BBL cut down on their food miles by sourcing locally, and are committed to providing quality, fresh produce. All their food is served for take-away, and they also offer a UK-wide delivery service for their vegan food box.
For this month’s Meatless Monday, we spoke with Allan from BBL about their amazing vegan range, which includes everything from smoky bourbon frankfurters to plant-based doner kebab boxes! However, the current star of the veggie deli-show is their delicious vegan pepperoni, which has gone down a storm with their customers across the country. Versatile, tasty, and easy-to-make, Allan was kind enough to share with us his recipe for you to try at home…
BBL’s Vegan Pepperoni
200g Vital wheat gluten
100g tomato purée
60ml light soy sauce
60ml extra virgin olive oil
1 tbs garlic powder
1 tbs colgin liquid smoke
1 tsp smoked sea salt
1 tbs crush chilli flakes
1 tbs smoked paprika
1 tsp Italian herbs
Method: After measuring out the vital wheat gluten into a mixing bowl, measure out the rest of your ingredients and place into your bowl with the vital wheat gluten.
Tip: Before using your hand mixer to bind the ingredients, bring all the ingredients together lightly with a fork, until the flour is incorporated with your wet ingredients. (This will prevent your whole work area getting covered in flour)
Once all the ingredients are mixed together with the fork, use a hand mixer or food mixer with dough hooks, bring the mixture together slowly for 2-3mins.
At this point weigh out the mixture into two separate dough mixes and wrap each tightly into a sheet of tin foil until you get a log/pepperoni shape, make sure both ends are closed.
At this point, place both logs into a steam basket onto low to medium heat for an hour (no turning is required) after they’ve been in the steamer for an hour, place both logs onto a plate and place in the fridge until they’re completely cool, (I leave overnight).
The pepperoni can then be sliced thinly, and it’s amazing on pizzas, paninis or cooked into any pasta dish.
Why not try out Allan’s recipe at home this week? Let us know how it went – we’d love to see pictures of your creations! Breakfast, Brunch & Lunch are open 7 days a week, 8am – 3pm, and offer a wide range of locally sourced products available for takeaway or delivery. You can visit their website here.
If you’re trying to lead a more animal-friendly lifestyle, join our Animal-friendly Finds group on Facebook to find out more about plant-based and cruelty-free products near you.
Breakfast, Brunch & Lunch
0131 662 6969
Product image credit: Sam Scott