VEGAN BIG BREKKIE
This fully loaded vegan big brekkie is the cure for any sore head! It’s actually really healthy so it’ll make you feel a lot better than a traditional fry up, Dominoes or whatever else you eat when you’re hungover. Plus it tastes great and is super filling, so a good one to cook up when you have a brunch with a bunch of non-veggies! 🙂 Cook it in the order I have listed and it should take you about 25 minutes.
Vegan Big Brekkie Recipe
- 1 can cherry tomatoes
- 1 can chickpeas
- 2 tbsp tomato paste
- 1 tsp garlic paste
- 1 tsp chili paste (optional)
- 1 tbsp dried mixed herbs
- 400g silken tofu, rinsed and with some of the water drained out
- 2 spring onions/green onions/scallions
- 1 small bunch of chives
- 1 tbsp turmeric
- 1 tsp dairy free butter
- 5-6 shiitake mushrooms
- 2 cloves of garlic
- 2 tbsp tamari
- 1 bunch of Asian greens such as bok choi, choi sum, gai lan or else just kale/spinach
- 1 large tomato
- 4 slices of bread – I used wholemeal spelt sourdough
- salt and pepper, to taste each dish
For the baked beans:
In a saucepan add the cherry tomatoes, chickpeas, tomato paste, garlic and chili paste and mixed herbs. Let it come to a boil, stir and then turn down to a low heat, letting all the flavours mingle while you cook everything else. Season to taste with salt and pepper.
For the tofu:
Mash the tofu in a bowl with a fork then add 2 chopped spring onions, a small bunch of freshly chopped chives, 1 tbsp of turmeric and a good amount of salt and pepper. Add a tsp of dairy free butter to a saucepan and let it melt, then add in the ‘scrambled egg’ mixture. Cook on medium heat while you prepare the rest.
For the mushrooms:
Chop the mushrooms into thin slices, stir fry with a couple of cloves of chopped garlic and a couple of tbsp of tamari until soft (6-8 mins). Remove from the pan and set aside. Sidenote: this was my first ever time cooking mushrooms, if you have any better recipes or suggestions let me know 🙂
For the greens:
Wash and drain the greens then stir fry for about 3 minutes til soft. Set aside while you fry the tomatoes.
For the tomatoes:
Slice into 1/2cm slices, then fry until a little golden brown.
For the toast:
Toast evenly until desired. Butter with dairy free butter and sprinkle with dukka. Slice into triangles.
Arrange everything nicely on a plate, garnish with any fresh herbs you have on hand, add some sprouts or saurkraut for extra healthy points and start munching!