Vegan Big Breakfast

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Ingredients

Baked beans: 1 can of Butter Beans, rinsed and drained 1 Onion, grated Coconut Oil Smoked Paprika 200ml Passata 1 Clove of Garlic

Tofu Scramble: 1 Block extra-firm tofu 2 Tablespoons nutritional yeast 1 Tbsp melted coconut oil, divided 1 tsp Ground Turmeric Salt and Pepper to taste

For Serving: The Cool Gardener Kumara Rosti 4 -6 cups of Spinach Hummus Avocado Hemp Seeds

Method

  1. To prepare the beans: Cook the onion in coconut oil for a few minutes. Add the smoked paprika and cook for a minute then add the passata. Simmer for 5 minutes and then stir in the beans and cook for 5 minutes. Remove from heat and set aside.

  2. To prepare the tofu scramble: Drain the tofu and pat dry of excess moisture with a tea towel, cut into cm cubes. Heat a large skillet or pan over medium heat and add the coconut oil. Add the tofu and using the back of a fork break up the tofu pieces to achieve a crumble. Add the nutritional yeast, turmeric and salt and pepper to taste.Cook for 5 minutes. If you would like a more ‘wet’ scramble then add a little plant-based milk of your preference. Remove the scramble from the pan to another dish and set aside.

  3. To prepare your Rosti and veggies: Heat coconut oil in a skillet on medium-high heat. Add The Cool Gardener Kumara Rosti and cook until golden brown on both sides. Next, add the tomatoes and cook for 2-3 minutes or just until the tomato skins begin to split, shaking the skillet or pan regularly. Sprinkle with salt. Remove the tomatoes and place the spinach to the skillet. Using a wooden spoon, move spinach around the skillet until slightly wilted, yet still vibrant green.

  4. To serve, add a serving of beans, scrambled tofu and The Cool Gardener Kumara Rosti. Add a spoonful of hummus and half with half a avocado, hemp seeds and sprinkle with savory yeast. Enjoy!.