Full Breaky
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A proper breaky! BBQ baked beans, roasty potato hash, tofu scramble with marinated mushrooms and of course... avo toast.
  • Baked Beans:
  • ½ yellow onion
  • 1½ cups strained tomatoes
  • 1 can of cannellini beans
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1 tsp chilli powder
  • 1 tsp mustard
  • ½ - 1 tsp liquid smoke (optional)
  • Potato Hash
  • ½ yellow onion
  • 6 mini rustic potatos
  • ½ red pepper
  • Dash of: salt, paprika, oregano, nutritional yeast, black pepper*
  • To serve:
  • 3-5 mushrooms
  • 1 tbsp tamari
  • Rye toast
  • Avocado
  • Lemon
  • Fresh greens
  • Fresh Herbs
  • Simple Tofu Scramble**
  1. Start by making the potatoes. Pre-heat oven to 400 F. Chop all ingredients and mix with spices. Bake on a lined baking sheet for 35-40 minutes.
  2. Meanwhile, start the beans by chopping the other half of the onion and heating it in a pan until translucent, about 5 minutes. (Use water, veggie broth or oil to deglaze the pan as needed). Add in the strained tomatoes, spices and beans and let simmer until the potatoes are cooked (about 30 minutes to soak up the flavour).
  3. To assemble the rest of the meal, add chopped mushrooms to a pan. When they start to stick deglaze the pan with tamari and stir until coated. Cook tofu scramble by sautéing the crumbled tofu in nutritional yeast and turmeric (recipe here), add whatever veggies you like, wilt spinach at the end.
  4. To serve, smash avocado and lemon on toast and garnish with fresh greens and herbs.
*Sounds random but it works!
** I used the base recipe with just spinach, tomatoes and fresh oregeno
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/full-breaky/