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!
Servings: 2 people
Ingredients
Roasted Vegetables
- 2 cups small potatoes, halved or quartered
- 1 teaspoon dried Italian mixed herbs
- 2 teaspoon olive oil
- 2 small bell peppers of different colours, sliced into wedges
- 3 medium juicy tomatoes, halved
- 2 cloves garlic, crushed
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Baked Black Beans
- 2 cups black beans (cooked and drained)
- 1 cup high quality crushed tomatoes
- 1 clove garlic, crushed
- 1 teaspoon maple syrup
- ¼ teaspoon chilli powder
- Pinch of cinnamon (optional)
- salt and pepper to taste
Balsamic Mushrooms
- 3 cups small brown mushrooms, sliced or chopped into 4-6 pieces
- 1 clove garlic, crushed
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Steamed greens
- 2 packed cups thinly sliced spinach or chard
- 1 clove garlic, crushed
- ½ teaspoon extra virgin olive oil
- salt and pepper to taste
To serve
- 1 ripe avocado, sliced
Instructions
- Preheat your oven to 350°F/175°C.
- 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.
- 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.
- 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.
- 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.
- 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. Remove from the heat.
- 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).
- 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 salt and pepper 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!
Notes
- You'll notice that some ingredients - like garlic - are used repeatedly in the recipe. Prepare the full amount all at once, rather than crushing cloves separately for each stage of the recipe. It'll save you so much time!