You can still enjoy a big Sunday brekkie on a whole-food plant-based diet. It’s delicious, nutritious and will make you feel light and energetic.
Serves: 2
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 16 button mushrooms, cut into quarters
- 2 tomatoes, cut in half
- 2 garlic cloves, chopped
- 1 tbsp water
- 4 cups baby spinach
- ½ avocado
- 4 slices wholemeal or rye sourdough, toasted
- ½ lemon, cut in two
- Salt & pepper
Method
- Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
- Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
