Quorn Vegan Pepperoni Sandwich with Beetroot Hummus

Name: Quorn Vegan Pepperoni Sandwich with Beetroot Hummus
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 100g Quorn Vegan Pepperoni; Rye Bread; 3 Beets, pre-cooked; 380g chickpeas; 2 cloves of garlic; 4 tablespoons olive oil; 1 tbsp tahini; 1 teaspoon cumin; Juice of 1/2 lemon; Salt & Pepper; Beetroot sprouts; Fresh herbs

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Vegan recipe made with a slice of rye bread topped with Quorn Vegan Pepperoni dressed with herbs served on a chopping board

Rye bread and hummus for vegan brunch is never wrong, especially when you serve up as an open top sandwich, layered with Quorn Vegan Pepperoni. This is guaranteed to be your new favourite brunch recipe!

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Serves 2

10 mins

Easy

Vegan

Made with Quorn Vegan Pepperoni Slices

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Gluten Free

No Soy

Ingredients

100g Quorn Vegan Pepperoni
Rye Bread

Beetroot hummus:

3 Beets, pre-cooked
380g chickpeas
2 cloves of garlic
4 tablespoons olive oil
1 tbsp tahini
1 teaspoon cumin
Juice of 1/2 lemon
Salt & Pepper

Top with:

Beetroot sprouts
Fresh herbs

Method

To make the beetroot hummus, mix all the ingredients for the hummus in a food processor until smooth. Season with salt and pepper.
Spread the hummus over the rye bread, layer with pepperoni and top with beetroot sprouts and fresh herbs.