Vegan Delight (vg) Recipe

Take all ingredients out. Halve the avocado lengthwise, remove pit, scoop flesh into bowl and toss with lemon juice and a pinch (about 1/8 tsp) of salt; keep halves intact if preferred for plating. Rinse and pat dry baby spinach. Slice mushrooms. Rinse cherry tomatoes and leave on vine or halve if preferred.

If using fresh potatoes for hash browns: grate, wrap in clean kitchen towel and squeeze out as much moisture as possible. Season grated potato with a pinch of salt and pepper.

Cook hash browns

Heat 1 tbsp vegan butter or neutral oil in a non-stick or cast-iron skillet over medium-high. Add shredded hash browns in an even layer, pressing lightly. Season with 1/8 tsp salt and 1/8 tsp pepper. Cook undisturbed for 4–5 minutes until a golden crust forms; flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep in a low oven (100–120°C) if needed.

Cook mushrooms

Wipe skillet clean or use a second large pan. Heat 1 tsp olive oil over medium-high. Add sliced mushrooms and a pinch of salt; sauté for 3–4 minutes until they release moisture and begin to brown. Add half of the minced garlic (1/2 tsp) and 1/4 tsp soy sauce; cook 30–60 seconds more. Remove mushrooms to a bowl and keep warm.

Cook spinach

In the same pan, add remaining 1 tsp olive oil and the remaining garlic. Add baby spinach (2 cups) and toss for 1–2 minutes until wilted. Season with a pinch of salt and a little black pepper. Return mushrooms to the pan and toss together briefly. Finish with a small squeeze of lemon (about 1/2 tsp) and 1/2 tbsp chopped parsley.

Cook vegan sausages

In a separate skillet over medium heat, add 1 tsp olive oil. Cook vegan sausages whole or halved lengthwise for 6–8 minutes, turning occasionally, until browned and heated through. If sausages are pre-cooked, 4–5 minutes to color is sufficient. Remove and rest for a minute, then slice on the bias if desired.

Grill cherry tomatoes

While sausages cook, place cherry tomatoes in the same pan or on a grill pan with a small drizzle of oil and a pinch of salt and smoked paprika (1/4 tsp). Cook for 3–4 minutes, turning so skins blister and they soften but keep shape.

Heat baked beans

Warm the baked beans in a small saucepan over low heat for 3–5 minutes, stirring occasionally. Taste and season with a pinch of smoked paprika and black pepper if desired.

Prepare beetroot hummus

If using store-bought beetroot hummus, stir and transfer 3 tbs to a small serving spoon or ramekin. If making quick beet hummus: blend 3 tbs plain hummus with 1–2 tbs finely grated cooked beetroot and a pinch of salt and lemon to taste, then transfer to ramekin.

On a large plate (or two cocktail-size plates), arrange components: place the avocado halves or scooped avocado on one side, add a portion of crisp hash browns, a mound of sautéed spinach and mushrooms, sliced vegan sausages, and a small pile of grilled cherry tomatoes. Spoon warm baked beans into a small ramekin or onto the plate. Add a dollop (3 tbs) of beetroot hummus.

Sprinkle remaining chopped parsley over the plate, finish with a grind of black pepper and a light drizzle (about 1 tsp) of olive oil over the avocado and tomatoes. Serve immediately with toasted bread if using and optional chili flakes to taste.