Ultimate Plant-Power Brunch

I'm a big fan of breakfast and brunch in all their forms so my sister staying was the perfect chance to try out a vegan one this morning. After all (to me at least) many of the great breakfast elements are vegetable-based anyway. So with a little inspiration from Deliciously Ella to augment my own imagination we've enjoyed an absolute feast.

All these elements are hugely simple in their own right and you can of course adjust the whole thing according to your preferences. All the following quantities serve four people, maybe woth some beans left over for another day.

Grilled Heritage Tomatoes


300g mixed small tomatoes (lots of colours look lovely and they all taste slightly different)
garlic oil
salt & pepper

1. Heat the grill to a high setting.
2. Halve the tomatoes and place in an oven dish.
3. Drizzle with garlic oil and season.
4. Grill for about 15 minutes or until soft.


Herby Mushrooms

300g large mushrooms
olive oil
1/2 tsp herbes de provence 
salt & pepper

1. Heat some olive oil in a pan and slice the mushrooms.
2. Add mushrooms to pan along with herbs and season.
3. Cook for 15 minutes over a medium heat, stirring occasionally until slightly crispy.


Wilted Garlicky Spinach

250g baby spinach
garlic oil

1. This hardly needs instructions but heat garlic oil in a large pan then ad spinach, stir, and put on the lid.
2. Cook for a few minutes over a low heat, stirring occasionally until all spinach fully wilted.


Home-made Baked Beans

2 tins chopped tomatoes
3 cloves garlic, crushed
2 tins haricot beans, drained
1 tsp smoked paprika
1/2 tsp ground cumin
squeeze of agave nectar (about a dessertspoon)
salt & pepper

1. put all the ingreidents in a pan, stir well to combine and simmer for 45 minutes to an hour.
2. Taste and adjust flavours according to your preference.
3. I like the beans to be soft but if you like them firmer then add to the mixture halfway though the cooking time.

Giant Hash Brown

(borrowed with gratitude from Deliciously Ella)

850g potatoes (I used 3 baking ones)
4 tbsp brown rice flour
5 tbsp apple puree (I use Biona)
LOTS of salt & pepper

1. Peel potatoes then grate onto a clean tea towel.
2. Squeeze out as much moisture as you can (it's quite a lot) then pat dry.
3. In a clean bowl mix the grated potato with the flour and apple until fully combined and sticky - it's easiest to use your hands for this.
4. Heat a medium frying pan with some olive oil then pour in the potato mix and flatten to cover the whole base of the pan evenly. A large pan will give you a big thin hash brown, I prefer smaller and fatter although it takes longer to cook. But both ways work.
5. Keep the heat fairly gentle so it doesn't burn and cook for about 15 minutes - you'll see the potato start to change colour as it cooks. 
6. When it starts to turn golden round the edges, flip over using a plate, add a bit of oil, and cook on the other side for another 15 minutes or so.
7. This can keep warm in a low oven while you prepare other things, then cut into wedges to serve.

When everything is ready serve up and enjoy! I also love mashed or sliced avocado (maybe with some lime juice and chilli) as an additional element and some millet or superfood toast would be nice too. Honestly, I think a runny poached egg would have made this perfection: I don't miss meat at all here but to me eggs are breakfast heaven.

All in all, this is a colourful, delicious plate bursting with vitamins and plant-based goodness. What better way to start a Saturday?