Ultimate Cooked Vegan Breakfast (gluten-free)
This Ultimate Cooked Vegan Breakfast is all about comfort food. Naturally gluten-free and surprisingly healthy, it will have you wanting seconds!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups small potatoes, halved or quartered
- 1 tsp dried Italian mixed herbs
- 2 tsp olive oil
- 2 small bell peppers of different colours, sliced into wedges
- 3 medium juicy tomatoes, halved
- 2 cloves garlic, crushed
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 2 cups black beans (cooked and drained)
- 1 cup high quality crushed tomatoes
- 1 clove garlic, crushed
- 1 tsp maple syrup
- ¼ tsp chilli powder
- Pinch of cinnamon (optional)
- salt and pepper to taste
- 3 cups small brown mushrooms, sliced or chopped into 4-6 pieces
- 1 clove garlic, crushed
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 2 packed cups thinly sliced spinach or chard
- 1 clove garlic, crushed
- ½ tsp extra virgin olive oil
- salt and pepper to taste
- 1 ripe avocado, sliced
Instructions
- 1
Preheat your oven to 350°F/175°C.
- 2
Toss the potatoes in the olive oil, mixed herbs, salt and pepper on a baking sheet and bake for approximately 15 minutes, or until they are just becoming tender.
- 3
Remove from the oven and add the peppers, tomatoes and garlic to the same pan adding extra oil, herbs and seasoning if needed. Drizzle the balsamic vinegar over the peppers and tomatoes.
- 4
Put the baking sheet back in the oven for 10-15 minutes, until the peppers and tomatoes are slightly charred and tender and the potatoes are golden brown. Remove from the oven.
- 5
While the vegetables are roasting, make the baked beans, mushrooms and greens. Add the black beans, crushed tomatoes and garlic to a small saucepan and heat on a medium-low temperature until the mixture is gently simmering.
- 6
Add the maple syrup, chilli powder, cinnamon, and season to taste with salt and pepper.
- 7
Cover and simmer the mixture gently for about 15-20 minutes until the desired thickness and taste are achieved. Remove from the heat.
- 8
Cook the mushrooms, garlic and balsamic vinegar in a small, covered saucepan on a low heat until they are softened and simmering gently (about 15 minutes).
- 9
Season to taste with salt and pepper, then remove from the heat to prevent overcooking.
- 10
Lightly steam the mixed greens and garlic over a pan of boiling water for about 30 seconds, until wilted.
- 11
Remove from the heat and mix in the olive oil, adding salt and pepper to taste.
- 12
To serve, add a scoop of the potatoes, peppers, tomatoes, beans, mushrooms and greens to a warm plate and garnish with avocado slices.
- 13
This breakfast is best when it’s piping hot so enjoy as soon as it’s ready!