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Full Breakfast Feast
- 8 potatoes (peeled & grated)
- 2 onions (peeled & grated)
- 1 cup plain flour
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp olive oil
- 4 tbsp olive oil (for frying)
- 1 tbsp olive oil
- 3 cloves garlic
- 3 cups cherry tomatoes
- Pinch Salt
- Pinch Pepper
- Handful Basil leaves
- 3 tbsp olive oil
- 2 red onions (finely chopped)
- 2 cloves garlic (finely sliced)
- 3 cups mushrooms (halved)
- 3 tbsp soy sauce
- 2 tsp maple syrup (optional)
- 1 tsp pepper
- 1/2 cup dairy free cheese (grated)
- 6 vegetarian sausages (cooked & sliced)
- Baked Beans
Put the grated potato & onion on top of a clean tea towel & 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 & spices & pour it into a large well oiled pan.
Stir the mixture so it doesn’t burn & keep stirring it until it’s darkened in colour & become slightly crispy. Set the pan to one side.
Tomatoes: Warm some olive oil in a high sided frying pan, add the garlic cloves & cherry tomatoes. Season the tomatoes, put the lid on them & 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 & cook them until the basil is well wilted.
Spoon the tomatoes out of the pan & into a bowl (minus the garlic) & set them to one side.
Mushrooms: Warm the olive oil in a pan, add the red onion & garlic & cook it until the onion is translucent.
Add the mushrooms, soy sauce & maple syrup & stir them until the mushrooms are cooked to your liking (season with pepper).
Put the mushrooms in a bowl & take them over to the pan with the potato in it.
To finish up: Cover the potato with the grated cheese.
Add the cooked veggie sausages.
Add the cherry tomatoes.
Add the mushrooms.
Cover the pan in tin foil (this prevents the cheese from crisping) & bake at 180℃ (356℉) for 30 minutes.
Serve immediately with baked beans. BOSH!