Hello! It’s Danish week. After a week off for the vegan episode I’m back with another instalment of veganising Bake Off, and I’m mixing it up a bit.
I’m not going to post a whole load of rye bread recipes here so I’m going to do one bread recipe then some suggested fillings/toppings (what do you call them on an open sandwich?) for each of the Smørrebrød variations the competitors made. In true Danish style the fillings are fairly meat heavy so I’m going to try to recreate each theme, without the cruelty.
The bread recipe I’ve chosen is this one from This Week In The Garden.
West Country – “No fish” pate from Fuss Free Flavours.
Eggs and Cheese – Vegan Egg Salad Sandwich from The Edgy Veg.
Smoked Salmon – Vegan Smoked Salmon (Carrot Lox) from Delightful Vegans.
Goats Cheese and Strawberry – Vegan Cashew Goats Cheese from Spabettie
Blue Cheese and Pear – TWO options here from PETA. Whoop!
Smoked Salmon and Pickled Cucumber – I’m totally going for the Carrot Lox again here, it looks amazing!
Cream Cheese and Radish – Yum! This Vegan Radish Spread from Ilkamarille looks lovely!
Avocado and chorizo – EASY! Go for the Vbites Chorizo mentioned above and add some avocado and lots of seasoning. And ignore Sandi when she says avocados aren’t vegan. We’re doing better than most, right?
Tandoori Chicken – Oven Blackened Tandoori Tofu (I WANT THIS!) from Holy Cow! Vegan.
I found: This recipe from Veganosity. Really need to try these, they look incredible!
Hope you enjoyed this episode and reading my vegan alternatives. See you next week!