Vegan House Breakfast Recipe

Toast bread

Preheat a grill pan or toaster. Lightly toast 4 slices of artisan sourdough until golden and crisp (about 2-3 minutes per side on a hot pan or 3-4 minutes in a toaster).

Spread about 1/2 tbs vegan spread on each slice while warm. Reserve baba ganoush in a small bowl to serve on the side or to smear on two slices.

Heat 1 tbs olive oil in a nonstick skillet over medium heat. Add 4 vegan sausages and cook, turning every 2-3 minutes, until browned and heated through (about 8-10 minutes). Remove and keep warm.

In the same or a separate pan, heat 1 tbs olive oil and 1 tsp vegan butter over medium-high heat. Add 300 g sliced mushrooms in a single layer. Let them brown undisturbed for 2-3 minutes, then stir.

Add 1 minced garlic clove, 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Sauté until mushrooms are tender and golden, about 4-5 more minutes. Remove from heat and keep warm.

Brush halved tomatoes with 1 tsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper. Grill cut-side down in a hot pan for 3-4 minutes until charred and softened. Keep warm.

If using fresh potatoes, squeeze out excess moisture with a clean kitchen towel until mostly dry. If using frozen, thaw and pat dry.

In a large bowl, combine 400 g grated potato, grated 1/2 onion (optional), 2 tbs plain flour, 1 tbs cornstarch, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined.

Heat 3 tbs vegetable oil in a nonstick skillet over medium-high heat. Add the potato mixture, pressing down to form a single large patty or make 4 smaller patties. Cook undisturbed until golden brown (4-6 minutes), then flip and cook the other side until crisp (another 4-6 minutes). Transfer to a paper towel-lined plate and keep warm.

Place 400 g drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2 tbs flour, 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice into a food processor. Pulse until coarsely combined but not a paste — mixture should hold together when pressed. If too wet add another 1 tbs flour.

Form mixture into 8 small patties or balls. Heat 3 tbs vegetable oil in a skillet over medium heat. Fry falafel in batches, pressing lightly, for 3-4 minutes per side until deep golden and crisp. Drain on paper towels and keep warm.

Pour 400 g canned baked beans into a small saucepan. Stir in 1/2 tsp smoked paprika and 1 tsp maple syrup. Warm over low heat, stirring occasionally, until heated through (5-7 minutes). Keep warm.

Divide components between two plates: 2 slices of toasted sourdough per person with vegan spread and baba ganoush on the side, 2 vegan bangers, a portion of sautéed mushrooms, one grilled tomato half per person, half of the hash brown, 4 falafel pieces per person (or divide as preferred), and a generous spoonful of warmed baked beans.

Garnish with chopped parsley and serve with lemon wedges. Serve immediately while hot.