The Granary Vegan Breakfast Recipe

Make dough

Whisk warm water, maple syrup and yeast in a small bowl and let rest 5 minutes until foamy. In a mixing bowl combine whole wheat and bread flour with salt. Add yeast mixture and olive oil, stir until a shaggy dough forms.

Knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a stand mixer) until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover and let rise in a warm spot for 45–60 minutes until doubled.

When risen, punch down and divide into two portions. On a floured surface roll each into a thin round (about 7–8 inches). Cover and keep warm while you prepare other components.

Cook each flatbread in a hot dry skillet or cast-iron pan over medium-high heat 1–2 minutes per side until puffed and browned in spots. Keep wrapped in a clean towel to stay soft.

Prepare flax egg & potatoes

Whisk ground flaxseed with 3 tbs water and set 5 minutes to thicken. Grate potatoes coarsely and squeeze out excess moisture in a clean kitchen towel—reserve the liquid or discard. Transfer grated potato to a bowl.

Add chopped leek, flour, flax egg, salt and pepper to the grated potato and mix until combined. If mixture seems very loose, add up to 1 tbs more flour.

Heat 2 tbs olive oil in a nonstick skillet over medium heat. Form potato mixture into four equal patties (about 3.5 inches wide, 1/2 inch thick). Place in skillet and flatten slightly.

Fry 4–5 minutes per side until golden brown and cooked through, lowering heat if they brown too fast. Transfer to a paper towel-lined plate and keep warm in a low oven (100–120°C / 210–250°F) while you finish other components.

Cook portobello caps

Remove stems from portobello caps and wipe caps with a damp cloth. Brush both sides lightly with 1 tbs olive oil, sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Heat a skillet over medium-high heat and sear caps 3–4 minutes per side until tender and browned. Slice into thick strips and set aside.

Sauté mushrooms, leeks and spinach

In the same skillet, add remaining 1 tbs olive oil. Add sliced cremini mushrooms and the remaining 1/2 cup thinly sliced leek. Sauté 4–5 minutes until mushrooms release liquid and begin to brown. Add minced garlic and cook 30 seconds until fragrant. Stir in soy sauce, balsamic vinegar, 1/2 tsp salt and 1/4 tsp pepper and cook another minute.

Add the baby spinach in batches, stirring until wilted. Remove from heat and toss together with sliced portobello strips. Taste and adjust seasoning with a little extra salt, pepper or lemon juice if desired.

In a small saucepan heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped leek and cook 2–3 minutes until softened.

Add drained beans, tomato passata, smoked paprika, maple syrup, salt and pepper. Stir to combine and simmer gently 6–8 minutes until sauce thickens slightly and flavors meld. Mash about one-quarter of the beans with the back of a spoon for a creamier texture, leaving the rest whole. Taste and adjust seasoning.

Warm the flatbreads if needed. Place one flatbread on each plate. Spoon a generous layer of granary beans in the center.

Top beans with one potato cake each, then arrange sautéed mushrooms, leeks and spinach alongside and over the potato cake. Add sliced portobello strips on top.

Finish with a squeeze of lemon juice, scatter chopped parsley and a light sprinkle of salt and pepper to taste. Serve immediately while warm.