Having a vegan start to the day can require a bit more thought. We decided to have a more plant based diet last year and found breakfast to be more of a challenge than we anticipated. We try to have seasonality within what we eat ourselves and what we cook for our guests. Crushed avocado on toast is not really sustainable in Austria in the winter and the tomatoes are so good in Croatia in the summer that we sometimes struggle to want put anything else on our fresh bread. We wanted to come up with three different spreads that compliment our glut of summer tomatoes and were equally tasty and nutritious to start our adventurous mountain activities.
Walnut and Miso Spread
2 tablespoons of miso paste
1 garlic clove
4 tablespoons of nutritional yeast
1 teaspoon of salt
Wizz it all in a blender until it resembles a crumb.
We love it on toast with tomatoes, almost has a ‘marmite’ taste about it. Also works well as a topping on roasted vegetables. Can be stored for up to a week in the fridge.