Plant-based Big Breakfast Recipe

Remove plant-based sausages and bacon from packaging and bring to room temperature for 5–10 minutes. Preheat oven to 200°C (400°F) if you prefer to keep items warm there.

Peel and grate the potato, then place grated potato in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl.

Halve the tomatoes horizontally for grilling. Dice 1 tomato for the pico and finely dice the red onion and cilantro.

Combine pico

In a small bowl combine the diced tomato, red onion, cilantro, lime juice, optional jalapeño, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Set aside for flavors to meld.

Prepare avocado

Halve, pit and scoop the avocado into a medium bowl. Mash lightly with a fork until slightly chunky. Season with remaining 3/4 tsp salt and 3/4 tsp black pepper, then fold in half of the pico mixture (reserve the other half to spoon on top). Keep covered to prevent browning.

To the grated, drained potato add the grated onion (if using), 1 tbsp flour, 1/2 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Mix until combined.

Heat a nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Form the potato mixture into two flat patties (about 3–4 inches). When oil is shimmering, add the patties, press down gently and cook 4–5 minutes per side until golden and crisp. Transfer to a paper towel-lined plate and keep warm in the oven if desired.

Wipe the skillet used for hash browns and add 1 tbs neutral oil over medium heat. Add the plant-based sausages and cook, turning occasionally, until browned and cooked through, about 8–10 minutes (follow package instructions if they differ). Transfer to oven to keep warm.

In the same skillet reduce heat to medium and add the plant-based bacon slices. Cook 1–2 minutes per side until crisped to your liking. Transfer to plate and keep warm with sausages.

Brush the cut sides of the halved tomatoes with 1 tsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Place cut-side down in a hot grill pan or skillet over medium-high heat and grill 2–3 minutes until char marks appear and tomatoes are softened. Flip and warm other side for 30–60 seconds then remove.

While tomatoes grill, pour the canned baked beans into a small saucepan. Stir in 1/4 tsp smoked paprika, 1/2 tsp maple syrup and 1/8 tsp black pepper. Warm over low heat 4–6 minutes, stirring occasionally. Keep warm.

Toast the bread slices until golden. Spread with vegan butter or brush lightly with olive oil. Cut toast diagonally if desired.

To assemble the plate: place two hash browns, the two sausages and plant-based bacon. Add two grilled tomato halves. Spoon a generous portion (about 1/2 cup) of warmed baked beans in a small ramekin or on the plate. Place toast on the side.

Spoon the remaining pico on top of the mashed avocado and place the avocado & pico smash beside the sausages and hash browns. Garnish with microgreens or extra cilantro and finish with a final pinch of salt and freshly cracked black pepper.