Big Vegan Brekkie

comfort food

Posted in Breakfasts

Tags: comfort food, high protein, refined sugar free, vegan, vegetarian

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!

Prep: 50 mins

cook: 60 mins

serves:

2

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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

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Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

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!