Plant-based Big Breakfast (vg) Recipe

Preheat and prep

Preheat oven to 200°C / 400°F if you want to keep items warm. Place a medium nonstick skillet and a cast-iron or heavy grill pan over medium heat. If using frozen hash browns, allow to slightly thaw per package directions.

Cook plant-based sausages: heat 1 tsp oil in a skillet over medium heat. Add sausages and cook 8–10 minutes, turning every 2–3 minutes until browned and heated through. If sausages are thick, cover for 2–3 minutes to ensure warmed center.

Cook plant-based bacon: in the same or separate skillet over medium heat, add 1 tsp oil (or use the sausages' residual oil). Fry bacon slices 2–4 minutes per side until crisped to your liking. Transfer to paper towel-lined plate to drain.

Toast bread: while sausages finish, toast slices in a toaster or on a dry skillet over medium heat until golden, 2–3 minutes per side. Spread vegan butter on toast if using and keep warm in the oven (100–120°C / 210–250°F).

Make hash browns: heat a tablespoon (approx 1 tsp oil from 'Cooking & finishing' plus extra if needed) in a nonstick skillet over medium-high. If using freshly grated potato, squeeze out excess moisture and season with 1/4 tsp salt and a pinch of pepper. Add the 1 cup hash browns, press into an even patty with a spatula, and cook undisturbed 4–5 minutes until deeply golden. Flip carefully and cook another 3–4 minutes until crisp and cooked through. Transfer to oven to keep warm if desired.

Prepare pico: finely dice the 3 cherry/roma tomatoes and measure 2 tbsp finely diced red onion. Combine tomatoes, red onion, 1 tbsp chopped cilantro, 1 tbsp lime juice, optional 1/2 tsp jalapeño, 1/2 tsp of the sea salt (from this section - adjust from total), and 1/8 tsp black pepper in a small bowl. Stir gently and taste; adjust salt and lime as needed.

Smash avocado: halve and pit the avocado, scoop the flesh into a bowl and season with remaining 1/2 tsp sea salt and 1/8 tsp black pepper. Use a fork to roughly mash to a chunky consistency. Fold the pico into half of the mashed avocado, keeping the other half plain if you prefer a layered presentation.

Portion: divide the avocado smash into two generous spoonfuls or one larger dollop per plate. Keep covered with a little lime juice if not serving immediately to prevent browning.

Prepare tomato halves: slice the large vine-ripened tomato in half crosswise. Brush cut sides lightly with 1 tsp olive oil and sprinkle with 1/4 tsp sea salt and 1/8 tsp black pepper.

Grill or pan-sear: place cut-side down on the hot grill pan or skillet and cook 2–3 minutes until caramelized and slightly softened. Flip and cook another 30–60 seconds just to warm through. Remove and keep warm.

Warm beans: pour 1 cup canned baked beans into a small saucepan over low-medium heat. Stir in 1/4 tsp smoked paprika and 1 tsp maple syrup or brown sugar. Gently heat, stirring occasionally, until simmering and warmed through, about 5–7 minutes. Taste and adjust seasoning.

Assemble the plate: on each plate place the two plant-based sausages and two slices of plant-based bacon. Add one golden hash brown. Spoon 1 cup (divide as needed) warmed baked beans into a small ramekin or directly on the plate. Place the grilled tomato halves beside the beans.

Add avocado smash: place a generous spoonful of avocado & pico de gallo smash next to the hash browns and toast. Arrange the buttered toast leaning on the beans or to the side. Sprinkle a little extra chopped cilantro over the avocado for garnish and a crack of black pepper over the whole plate if desired.

Serve immediately: serve hot so sausages, bacon, hash browns and beans are warm. Provide extra lime wedges and hot sauce on the side if desired.