100% VEGAN 100% VEGAN



Lucky Pigs:

300 g wheat flour
1 pkg of baking powder
¼ tsp salt
200 g vegan alternative to curd
50 ml soy milk
35 g sunflower oil
some oat cuisine and tomato paste, for coating
raisins or pumpkin seeds, for decoration

Piquantly filled rolls:

1 zucchini
some olive oil for frying
400 g of mushrooms
5 buns
handful of pine nuts
100 g vegan alternative to carpacchio
small can of corn
150 g vegan grated cheese
black pepper, freshly ground
50-80g oat-cuisine
1-2 Tbsp vegan alternative to horseradish

Virgin Bloody Mary:

Handful of raspberries, fresh or frozen food
500 ml of tomato juice
Lime, juice and zest
1 Tbsp agave syrup
Ice cubes
Black pepper, freshly ground
celery, for decoration                                                                       


  1. For the lucky pigs mix wheat flower, baking powder and salt in a bowl. Whisk the vegan curd substitute with soy drink and sunflower oil until smooth and pour into the bowl with the dry incidents. Stir everything with a hand-held stirrer (dough hooks) until it’s an evenly smooth dough. Let the dough rest for 10 minutes. Meanwhile, whisk some oat cuisine with a dollop of tomato paste.

  2. Roll the dough onto a flour covered surface approx. 2cm thick and cut 5 big circles (approx. 6 to 7 cm in diameter) with a round cookie cutter or a glass.
    Place the dough pieces onto a lined baking sheet and brush on some of the oat cuisine mix.
    Use the rest of the dough to form 5 more, now smaller, circles – they are going to be the pig’s snout. Cut two holes in each and place them on top of the 5 bigger circles. Form ears from the rest of the dough and put them on the lucky piglets and brush some oat cuisine onto the snout and ears as well. Lastly, use pumpkin seeds or raisins as eyes for the lucky piglets. Bake the piglets for about 30 minutes at 180°C until golden brown.

  3. For the spicy filled bred bun wash the zucchini and cut length wise into thin strips with a peeler or knife. Heat some oil in a frying pan and fry the zucchini strips from both sides for about 1 to 2 minutes. Take the zucchini out of the pan and put aside.

  4. Clean mushrooms with a brush and cut in half, roast in a frying pan with a little olive oil. Take the mushrooms out of the pan and put aside.

  5. Cut the upper third of the bun and put the lid aside. Take out the inside of the bun and cut into very small cubes. Roast the bun crumbs and pine nuts in a frying pan with no oil.

  6. Mix all Ingredients for the filling in a bowl: Vegan alternative to carpaccio (cut in pieces or pulled), drained canned corn, roasted mushrooms, and the pizza-melt. Mix oat cuisine with horseradish and intermix with the ingredients. Fill the filling in the hollowed-out buns and bake in preheated oven for about 15 to 20 minutes at 190°C. Pepper well before serving.

  7. For the virgin bloody Mary: purée raspberries with blender and mix with tomato juice. Wash lime, dry and grate the skin. Put grated skin and the juice of the half fruit together with some agave syrup into the Tomato juice and stir well.
    Season virgin bloody Mary with a few drops of tabasco and pour into glasses. Fill with ice cubes and season with some freshly ground pepper, garnish with celery stalk and serve!

Our tip: You‘ll find more salty and savory delicacies for your breakfast in our shop (e.g. Simply V vegan cheese slices, spicy and Topas Wheaty Bio VEGANSLICES VOM RAUCH)!

Servings: 5 People

Recipe by Sophie Mathisz / Photo by Marcus Maly

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