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
Serves: 2

Ingredients:

  • 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

Method:

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.

To serve:

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!