Ultimate Vegan Breakfast (vegan + gluten-free)

Ultimate Vegan Breakfast (vegan + gluten-free)

I’ve always liked a cooked breakfast. There’s nothing quite like having a big plate of warm food on a slow Sunday morning. However, having always been vegetarian and latterly vegan, it hasn’t been easy to find quality substitutes for the traditional ‘meat’ components. These days I eat a very wholefood-based diet and am not really a fan of fake meat products and lots of processed foods – I find they can make me feel a bit sluggish. So I’m really happy to have come up with this easy, colourful and healthy version of a cooked breakfast. As you’ll see, a vegan breakfast tastes great and will fill you up, without making you feel drowsy and bloated!

As a side note, I am aware that the recipe and ingredient list looks a bit long. Don’t be fooled! This vegan breakfast is actually pretty simple and only looks long because I’ve laid the ingredients and instructions for each part of the meal out separately. If it still looks daunting to you, try making just one part! The roasted veggies and steamed greens are great as side dishes, and the baked beans or balsamic mushrooms are delicious on toast.

  • Ingredients (serves 2)
    Roasted Vegetables

    2 cups small potatoes, halved or quartered

    2 cloves garlic, crushed

    1 tsp dried Italian mixed herbs

    2 tsp olive oil

    3 medium, juicy tomatoes, halved

    2 small bell peppers of different colours, sliced into wedges

    1 tbsp Balsamic vinegar

    Sea salt and black pepper to taste

    Baked Black Beans

    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)

    Sea salt and black pepper

    Balsamic Mushrooms

    3 cups small brown mushrooms, chopped

    1 clove garlic, crushed

    1 tbsp balsamic vinegar

    Sea salt and black pepper

    Steamed greens

    2 packed cups thinly sliced spinach or chard

    1 clove garlic, crushed

    ½ tsp extra virgin olive oil

    Sea salt and black pepper

    To serve

    1 ripe avocado, sliced

  • Method 


    Toss the potatoes in the olive oil, mixed herbs, salt and pepper on a baking sheet and bake in a pre-heated oven at 350°F/175°C for approximately 15 minutes, or until they are just becoming tender. Add the peppers, tomatoes and garlic to the pan next to the potatoes, adding extra oil, herbs and seasoning if needed. Drizzle the balsamic vinegar over the peppers and tomatoes and bake in the oven with the potatoes for 10-15 minutes, until the peppers and tomatoes are slightly charred and tender, and the potatoes are golden brown. Remove from the oven.


    While the vegetables are roasting, make the baked beans. Add the black beans, tinned tomatoes and garlic to a small saucepan and heat on a medium-low temperature until the mixture is gently simmering. Add the maple syrup, chilli powder, cinnamon, and season to taste with salt and pepper. Cover and simmer the mixture gently for about 15-20 minutes until the desired thickness and taste are achieved.


    Cook the mushrooms, garlic and balsamic vinegar in a small, covered pan on a low heat until they are softened and simmering gently (about 15 minutes). Season to taste with salt and pepper, then remove from the heat to prevent overcooking.


    Lightly steam the mixed greens and garlic over a pan of boiling water for about 30 seconds, until wilted. Remove from the heat and mix in the olive oil, adding seasonings to taste.


    To serve, add a scoop of the potatoes, peppers, tomatoes, beans, mushrooms and greens to a warm plate and garnish with avocado slices. This breakfast is best when it’s piping hot so enjoy as soon as it’s ready!

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