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Recipes by Clare & Fiona Ras from Brunch with Bruce Event


  • 9 large eggs
  • 110g ”Outcast” Falafel mix
  • 2 tsp sunflower oil
  • 200ml boilling Dr broth vegan broth
  • 10g coriander, chopped


  • 55g cake flour (75ml)
  • 60ml milk
  • 250g panko or dried breadcrumbs
  • 3 tbsp sesame seed
  • sunflower or vegetable oil, for frying


Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan, and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel and set aside.

While the eggs cool, put the falafel mix into a bowl, stir in the sunflower oil, then the boiling Dr broth, then the coriander. Once well mixed set aside for 10 minutes.

Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it’s sticking to your fingers too much).

Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs.

Get 3 shallow bowls and tip the flour into one bowl, milk in another, breadcrumbs and sesame seeds in another. Tip the egg into the flour, then the milk, then roll in the breadcrumbs, once well-coated set aside on a plate and continue with the remaining eggs. Can be made 1 day ahead, loosely covered with cling film and chilled.

Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs. Great served with mushroom ketchup.



  • 450g mushrooms
  • 1 tbsp Himalayan sea salt
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 3 garlic cloves, chopped
  • 3 cups of Dr Broth vegan broth (you can use 1 cup Dr Broth and 2 cups water)
  • 1 cup white wine vinegar
  • 1 onion, peeled and finely chopped
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp Worcestershire sauce (optional)


Using a food processor or blender, coarsely chop the mushrooms. Place the mushrooms in a large pot, add the salt and bay leaves and stir the mixture thoroughly. Cover the pot and let the mushrooms marinate overnight.

Fry the finely chopped onions with olive oil in a medium saucepan and cook the onions on low heat for 10 minutes. Add the onions, garlic, cloves and allspice to the large pot of marinated mushrooms.

Add the pepper, dried thyme and Worcestershire sauce, then pour in the Dr Broth and white wine vinegar. Bring to the boil, and simmer for 15 minutes. Set aside to cool for 15 minutes.

Place a cheesecloth over a large strainer and set the strainer over a large bowl. Pour the mixture of mushrooms into the cheesecloth-lined strainer and let the liquid drain into the bowl. Bundle up the mushrooms in the cheesecloth and squeeze to remove any excess liquid. Reserve the soaking liquid.

Place the mushrooms into a blender or food processor and blend until smooth, adding soaking liquid as necessary one tablespoon at a time.

Scoop the mushroom ketchup into an airtight container. Store it in the fridge for up to a month. If you have any liquid left, add to stews, mayonnaise or a dressing.

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