WS Memories and Recipes 13.06.2026

Thank you very much for joining this event:)

This vegan improvised brunch cooking event felt a little magical.

Without any discussion beforehand, we somehow all seemed to imagine the same thing: a British-style full breakfast. As ingredients started appearing on the table, everything came together naturally.

We had plenty of tofu in different textures, so we made tofu nuggets, tofu scramble, a tofu and yogurt harissa dip, smoked tofu bacon, and these savory tofu oat patties with a creamy fig mustard dip.

We also had some guacamole with 2 avocados, lemon juice, 1 tomato, red onion, garlic, and salt, We grilled some asparagus, carrot and bockchoi too.

Every ingredient had a role to play, and the colors, flavors, and atmosphere complemented each other perfectly.

Thank you to everyone who joined and helped create such a memorable brunch.

Let me share some post event recipes from this session.

This is the info of these sausages. VEMONDO Vegane Rostbratwürstchen

Vegan potato chickpea omelette

This is the carrot spread before being blended.

We also improvised fava chili beans.

(I'm sharing a very similar recipe from a previous event.)

Ingredients ,I used to make chai.

So that was a little recap and some product information to share.

Enjoy the recipes, and have a lovely weekend😊

Misaki