Full Breakfast Feast

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:50 m

Is there anything greater than a big veggie breakfast on your birthday? We don't think so. And we love showing off at breakfast time so here 'tis: one mega plant-based recipe that will delight the birthday boy or girl and friends without fail. Bring your appetites, people. A big fat delicious vegan breakfast recipe from heaven!

Start cooking ➞




For the potato base

<item-todo-done>120g plain flour<item-todo-done><item-todo-done>2 tbsp onion powder<item-todo-done><item-todo-done>2 tbsp garlic powder<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1 tbsp pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp olive oil for frying<item-todo-done><item-todo-done>8 potatoes peeled, grated<item-todo-done><item-todo-done>2 onions peeled, grated<item-todo-done>

For the cherry tomatoes

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>360g cherry tomatoes<item-todo-done><item-todo-done> tbsp salt<item-todo-done><item-todo-done> tbsp pepper<item-todo-done><item-todo-done> basil leaves<item-todo-done>

For the mushrooms

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>2 tsp maple syrup optional<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 red onions sliced<item-todo-done><item-todo-done>2 garlic cloves minced<item-todo-done><item-todo-done>360g mushrooms halved<item-todo-done><item-todo-done>60g plant-based cheese<item-todo-done><item-todo-done>6 plant-based sausages cooked, chopped<item-todo-done>

To serve

<item-todo-done> baked beans<item-todo-done>

Before you start

Preheat oven to 180℃** | **Clean tea towel | Mixing bowl | Large well-oiled pan (with lid) | Frying pan | Tin foil

To start

  • Preheat oven to 180℃ (356℉). Put the grated potato and onion on top of a clean tea towel and squeeze out all the water into a bowl. Squeeze out as much water as you possibly can - it will make the cooking process a lot easier.
  • Put the dried potato in a bowl, mix in the flour and spices and pour it into a large, well-oiled pan.
  • Stir the mixture so it doesn’t burn and keep stirring it until it’s darkened in colour and become slightly crispy. Set the pan to one side.

For the tomatoes

  • Warm some olive oil in a high sided frying pan, add the garlic cloves and cherry tomatoes. Season the tomatoes, put the lid on them and let them cook until the skins start to split
  • Take the lid off the pan, add the basil, put the lid back on the pan and cook them until the basil is well wilted
  • Spoon the tomatoes out of the pan and into a bowl (minus the garlic) and set them to one side

For the mushrooms

  • Warm the olive oil in a pan, add the red onion and garlic and cook it until the onion is translucent
  • Add the mushrooms, soy sauce and maple syrup and stir them until the mushrooms are cooked to your liking (season with pepper)
  • Put the mushrooms in a bowl and take them over to the pan with the potato in it
  • To finish up: Cover the potato with the grated cheese

Cook everything together

  • Add the cooked veggie sausages
  • Add the cherry tomatoes
  • Add the mushrooms
  • Cover the pan in tin foil (this prevents the cheese from crisping) and bake for 30 minutes

Time to serve

  • Serve immediately with baked beans
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