Quorn Vegan Pepperoni Sandwich with Beetroot Hummus

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!

Serves 2

10 mins



Made with Quorn Vegan Pepperoni Slices

Gluten free
No soy


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


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

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