Celebrate World Vegan Day with these delicious vegan breakfast sandwiches!
Recipe from The New Nourishing by Leah Vanderveldt, published by Ryland Peters and Small. Pictures by Clare Winfield
Slice the neck part of a peeled butternut squash into 1.5cm-thick rounds. Spread the rounds out onto an oiled baking sheet and season with salt to taste. Roast in the oven at 200°C (400°F) Gas 6 for 30 mins, flipping about halfway through, until golden and tender.
In a medium bowl, lightly mash a peeled and pitted avocado with a pinch of salt and a tbsp of chopped coriander (optional).
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.
To make the tahini-harissa dressing blend 50g tahini, one peeled clove of garlic, 1 tsp harissa paste, 1/2 tsp salt, 60ml water and 1 tbsp lemon juice in a small food processor, this will keep in the fridge in a sterilised jar.