RECIPE: Gaz Oakley's 'The Morning Avo' Vegan Breakfast Sandwich

A sandwich designed to be the 'ultimate hangover cure' with Linda McCartney sausages
The Morning Avo
The sandwich includes cherry tomatoes, tofu scramble, and smashed avocado

Hit plant-based chef Gaz Oakley, of Avant Garde Vegan, has released a new recipe for a breakfast sandwich dubbed 'The Morning Avo'.

The recipe is a collaboration with meat-free food company Linda McCartney Foods, and makes use of the brand's vegan breakfast sausages.

Linda McCartney's Vegetarian Sausages, which are fully plant-based, are available in the freezer section at Tesco, Asda, Sainsbury's, Morrisons, Waitrose and Ocado.

'Ultimate hangover cure'

'The Morning Avo' - which includes such ingredients as avocado, mixed seeds, and cherry tomatoes - is intended to be the 'ultimate hangover cure'.

Oakley said: "I can't wait for people to try this recipe at home; hearty Linda McCartney's sausages and tofu scramble teamed with fresh smashed avocado makes this muffin perfect the morning after a night out!

"Big love."

The Morning Avo by Gaz Oakley
'The Morning Avo' with a squeeze of fresh lime

'The Morning Avo' Recipe

Serves 4


4 Linda McCartney’s Vegetarian Sausages

2 tbsp Vegetable oil, for baking or frying

4 Toasted Muffins

20 Cherry Tomatoes (5 per muffin)

Pinch of Sea Salt & Cracked Black Pepper

Mixed Seeds


Scrambled Tofu

1 tbsp Vegetable Oil

280g Block of Firm Tofu, drained

1 tsp Ground Turmeric

1/4 tsp Cayenne Pepper

1/4 cup Almond Milk

Handful of Fresh Baby Spinach

Pinch of Sea Salt & Cracked Black Pepper

Smashed Avocado

2 Very Ripe Avocados, Peeled & De-stoned.

Juice of Half a Lime

Pinch of Sea Salt & Cracked Black Pepper

1 tbsp Chopped Fresh Chives

1/4 tsp Dried Chilli Flakes (optional)


Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.

1.While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.

2. After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.

3. For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.

4. Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.

5. Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.

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