Full Breakfast Feast
Is there anything greater than a big veggie breakfast on your birthday? We don't think so. And we love showing off at breakfast time so here 'tis: one mega plant-based recipe that will delight the birthday boy or girl and friends without fail. Bring your appetites, people. A big fat delicious vegan breakfast recipe from heaven!
Serves
Ingredients
For the potato base
<item-todo-done>120g plain flour<item-todo-done><item-todo-done>2 tbsp onion powder<item-todo-done><item-todo-done>2 tbsp garlic powder<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1 tbsp pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp olive oil for frying<item-todo-done><item-todo-done>8 potatoes peeled, grated<item-todo-done><item-todo-done>2 onions peeled, grated<item-todo-done>
For the cherry tomatoes
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>360g cherry tomatoes<item-todo-done><item-todo-done> tbsp salt<item-todo-done><item-todo-done> tbsp pepper<item-todo-done><item-todo-done> basil leaves<item-todo-done>
For the mushrooms
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>2 tsp maple syrup optional<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 red onions sliced<item-todo-done><item-todo-done>2 garlic cloves minced<item-todo-done><item-todo-done>360g mushrooms halved<item-todo-done><item-todo-done>60g plant-based cheese<item-todo-done><item-todo-done>6 plant-based sausages cooked, chopped<item-todo-done>
To serve
<item-todo-done> baked beans<item-todo-done>
Before you start
Preheat oven to 180℃** | **Clean tea towel | Mixing bowl | Large well-oiled pan (with lid) | Frying pan | Tin foil
To start
- Preheat oven to 180℃ (356℉). Put the grated potato and onion on top of a clean tea towel and squeeze out all the water into a bowl. Squeeze out as much water as you possibly can - it will make the cooking process a lot easier.
- Put the dried potato in a bowl, mix in the flour and spices and pour it into a large, well-oiled pan.
- Stir the mixture so it doesn’t burn and keep stirring it until it’s darkened in colour and become slightly crispy. Set the pan to one side.
For the tomatoes
- Warm some olive oil in a high sided frying pan, add the garlic cloves and cherry tomatoes. Season the tomatoes, put the lid on them and let them cook until the skins start to split
- Take the lid off the pan, add the basil, put the lid back on the pan and cook them until the basil is well wilted
- Spoon the tomatoes out of the pan and into a bowl (minus the garlic) and set them to one side
For the mushrooms
- Warm the olive oil in a pan, add the red onion and garlic and cook it until the onion is translucent
- Add the mushrooms, soy sauce and maple syrup and stir them until the mushrooms are cooked to your liking (season with pepper)
- Put the mushrooms in a bowl and take them over to the pan with the potato in it
- To finish up: Cover the potato with the grated cheese
Cook everything together
- Add the cooked veggie sausages
- Add the cherry tomatoes
- Add the mushrooms
- Cover the pan in tin foil (this prevents the cheese from crisping) and bake for 30 minutes
Time to serve
- Serve immediately with baked beans