English Muffins

Cook time: 30 minutes


  • 4 vEGGs (vEGGs Omelette)
  • 4 english muffins
  • 4 tsp vegan mayo
  • Carrot bacon:
    • carrot
    • tahini
    • vegetable oil
    • maple syrup
    • all-purpose soy sauce
    • liquid smoke or smoked paprika


Prepare carrot bacon according to its original recipe:

  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!

Next prepare mini-omelettes according to instructions on the packaging. Fold all ingredients into four english muffins.


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