Recipe Big Vegan Brekky
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Strap on your apron, because this is the breakfast of all breakfasts. A well-curated plate of our favourite morning classics (with a twist), ready to tick all the boxes and satisfy every craving!
You will need
Serves 2
- 2 small trusses cherry tomatoes
- 2 teaspoons olive oil
- 2 cups (150 g) mushrooms
- 1 small clove garlic, minced
- 1 teaspoon thyme, roughly chopped
- Spinach & tofu scramble ingredients
- Smoky beans ingredients
- 4 hash browns
- 4 veggie sausages (frozen or homemade)
- 4 slices sourdough bread
- 1 handful baby spinach leaves
- 1/2 an avocado
- Salt & pepper
Photography: Chris Middleton
Stylist: Deb Kaloper
Directions
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Step 1
First, preheat oven to 200°C. Place the tomatoes on a parchment paper lined baking tray, drizzle with 1 teaspoon of oil and season with salt & pepper. Bake the tomatoes for 10-15 minutes (depending on their size), until the skin starts to burst.
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Step 2
For the mushrooms, heat 1 teaspoon of oil in a large frying pan over medium heat. Add mushrooms, garlic, and thyme and cook for 3-4 minutes or until mushrooms are soft. Set aside.
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Step 3
Then make this killer spinach & tofu scramble.
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Step 4
And you’ll want to have some of our smoky beans, of course.
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Step 5
Then cook up some frozen hash browns and veggie sausages from the store (or if you’re an actual superstar, these homemade spicy sausages, prepared the day before!).
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Step 6
Reheat the tomatoes and mushrooms in your frying pan for a minute, and prepare your plates with some sourdough toast and fresh spinach. Then serve yourself a bit of each dish with a wedge of avocado to top it off!
Photography: Chris Middleton
Stylist: Deb Kaloper
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