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Vegan Big Breakfast

Vegan Big Breakfast

By: Raquel Neofit

I love a big breakfast on the weekend and this one is very satisfying! There are a lot of elements, but you don’t have to cook all of them and they all go together beautifully.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 large potato, peeled and finely grated
  • 1 sprig rosemary, finely chopped
  • Olive oil
  • Salt & pepper
  • 2 thick slices firm tofu
  • Olive oil
  • 2 tbsp Italian herb mix
  • 4 sprigs rosemary
  • Bunch trussed cherry tomatoes
  • Basil-infused olive oil
  • Salt & pepper
  • 1 bunch endive, roughly chopped
  • 1 small jar chargrilled capsicums, plus oil
  • 1 tsp dried parsley
  • Olive oil
  • 1 clove garlic, crushed
  • 2 sprigs rosemary, chopped
  • 1 tsp sumac
  • 8 Swiss brown mushrooms, stalks removed & halved
  • Avocado, sliced
  • Olives
  • Remaining chargrilled capsicum
  • Toast
  • Vegan feta, crumbled

Method


  • To make the potato rosti, pat the potato dry and place it in a bowl with the rosemary, salt and pepper and mix to combine.
  • Form the potato mixture into a large disc. Place olive oil in a small frying pan over low heat and fry the potato disc. Once browned, carefully turn and cook on the other side. Cut into quarters.
  • Cut the tofu into triangles and season with the herb mix
  • Place olive oil onto a non-stick frying pan over medium-high heat and fry the tofu until browned.
  • Preheat the oven to 180°C and line a baking tray with baking paper. Place the rosemary and tomatoes onto the baking tray, drizzle with oil, season with salt and pepper and roast for 12 mins.
  • Heat a frying pan over medium-high heat and add 1 tbsp capsicum oil and the endive and sauté for 1 min. Add the capsicum, salt, pepper and parsley and cook until wilted.
  • Heat a small frying pan over medium-high heat. Add olive oil, garlic, sumac and rosemary and sauté for 1 min. Add the mushrooms and sauté for 2 mins.
  • Transfer all the elements onto a platter and serve.
  • Tip: There are a lot of elements in this big breakfast, so start with what can sit in the oven to keep warm. The rosti, trussed tomatoes and tofu are a good place to start.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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