Big Vegan Brekkie

Big Vegan Brekkie recipe
comfort food

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!

Preparation time Prep: 50 mins
cook time cook: 60 mins
Skill level Bragging Rights

You will need:

  • 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
  • ½ an avocado
  • Salt & pepper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1First, 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.
  • 2For 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.
  • 3Then make this killer spinach & tofu scramble.
  • 4And you'll want to have some of our smoky beans, of course.
  • 5Then 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!).
  • 6Reheat 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!
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