Vegan Big Breakfast
By: Raquel Neofit
I love a huge breakfast on the weekend and this one is really pleasing! There are a lot of aspects, however you puton’t have to cook all of them and they all go together wonderfully.
Ingredients
- 1 big potato, peeled and carefully grated
- 1 sprig rosemary, carefully sliced
- Olive oil
- Salt & pepper
- 2 thick pieces company tofu
- Olive oil
- 2 tablespoon Italian herb mix
- 4 sprigs rosemary
- Bunch trussed cherry tomatoes
- Basil-infused olive oil
- Salt & pepper
- 1 lot endive, approximately sliced
- 1 little container chargrilled capsicums, plus oil
- 1 tsp dried parsley
- Olive oil
- 1 clove garlic, crushed
- 2 sprigs rosemary, sliced
- 1 tsp sumac
- 8 Swiss brown mushrooms, stalks gottenridof & halved
- Avocado, chopped
- Olives
- Remaining chargrilled capsicum
- Toast
- Vegan feta, fallenapart
Method
- To make the potato rosti, pat the potato dry and location it in a bowl with the rosemary, salt and pepper and mix to integrate.
- Form the potato mix into a big disc. Place olive oil in a little frying pan over low heat and fry the potato disc. Once browned, thoroughly 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 till 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 minutes.
- Heat a frying pan over medium-high heat and include 1 tablespoon capsicum oil and the endive and sauté for 1 minutes. Add the capsicum, salt, pepper and parsley and cook till wilted.
- Heat a little frying pan over medium-high heat. Add olive oil, garlic, sumac and rosemary and sauté for 1 minutes. Add the mushrooms and sauté for 2 minutes.
- Transfer all the aspects onto a plate and serve.
- Tip: There are a lot of components in this huge breakfast, so start with what can sit in the oven to keep warm. The rosti, trussed tomatoes and tofu are a great location to start.
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Raquel Neofit
Freelance author & editor for the food, appeal, travel & gardening