Vegan Full Breakfast

A propa breaky! I have noticed many non-plant-based restaurants have started offering ‘vegan breakfast platters’ usually consisting of baked beans, potatoes, toast and veggies. I found a new love for brunch, and decided to take it to the next level by adding tofu scramble and mushrooms fried in tamari to make this vegan full breakfast of all my favourites!

More Brunch? Try:

3-Ingredient Banana Pancakes, Banana Muffins, Naturally Sweetened Matcha Latte, Pumpkin Spice Coffee Cake.

This recipe uses my Simple Tofu Scramble Recipe. Feel free to sub in and out ingredients as you please! If you try this, I would love to see how it turns out! Be sure to follow @plentyfullvegan on Instagram.

Vegan Full Breakfast:

Full Breaky

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

A proper breaky! BBQ baked beans, roasty potato hash, tofu scramble with marinated mushrooms and of course... avo toast.

Cuisine: Breakfast

Serves: 2-4

Ingredients

• 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**

Instructions

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.

Notes

*Sounds random but it works!
** I used the base recipe with just spinach, tomatoes and fresh oregeno

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