Vegan Big Breakfast

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.