- 2 packets of De Hobbit hempfu (2 x 200 g) - De Hobbit aubergine dip - 200 g mushrooms - 200 g spinach - 4 teaspoons soy sauce - 1 teaspoon dried cumin - 1 teaspoon turmeric - 1 teaspoon smoked paprika powder - 4 multigrain bread rolls - 1 avocado - pepper and sea salt - olive oil
Slice the mushrooms and rinse the spinach. Mix the soy sauce, cumin, turmeric and paprika powder in a couple of tablespoons of water. Add a little olive oil to a large non-stick pan and fry the mushrooms on medium heat until golden brown. Stir in the spinach leaves until they reduce in size. Season with salt and pepper. Crumble the hempfu with a fork or by hand. Slide the vegetables to one side of the pan and add the hempfu to the other. Pour the spice mixture over the top and fry, stirring constantly. Season to taste with the salt, pepper, soy sauce and other herbs and spices. Serve the hempfu scramble with a multigrain bread roll, an avocado quarter per person, the hot vegetables and the aubergine dip.