Introduction
Alright, imagine this: it’s one of those mornings where your alarm clock feels like a personal nemesis, and the thought of a sad, soggy cereal just isn’t cutting it.
Enter the Vegan Big Breakfast—a plant-powered extravaganza that’s like a warm hug from the inside out. This isn’t your run-of-the-mill toast-and-jam situation; it’s a cozy, colorful, and downright delicious way to kickstart your day, whether you’re gearing up for a busy week or luxuriating in a lazy weekend vibe.
This breakfast doesn’t just fill you up—it fuels your soul and your energy meter without a single egg or dairy product in sight.
Think hearty, think fresh, think vibrant flavors that’ll have you wondering how something so wholesome can taste so indulgent. Plus, it’s an ideal way to incorporate nutritious plant-based ingredients that everyone will love.
Oh, and did I mention it’s packed with all the good stuff to keep plant-based fans and curious taste-testers equally happy?
Ingredients
- 1 can Organic Kidney Beans (aprox 240g)
- 1 can Organic Chickpeas (aprox 240g)
- 2 cans Organic Chopped Tomatoes (aprox 280g)
- 2 Large Potatoes, washed
- 150g Fresh Parsley (herbaceous magic)
- 2 Ripe Avocadoes (buttery green goodness)
- 500g Mushrooms
- 900g raw Spinach
- 2 cloves Garlic
- 4 Ripe Tomatoes
- 1 onion
- 150g Fresh Basil (flavor party starter)
- Juice of half a Lemon
- 1/4 cup Olive Oil
- 1 Tbsp Sunflower Oil
- 2 springs Fresh Rosemary
- 1/2 Tbsp Cumin
- Salt and Pepper
- Loaf of fresh Sourdough Bread
This lineup is basically a plant-based dream team ready to fuel your day with good vibes and greater greens. Additionally, remember to include sources of B12 in your diet to support your health.
Whether you’re a vegan rookie or a curious flexitarian, these ingredients are like a cozy kitchen hug — wholesome, tasty, and definitely Instagram-worthy.
Who knew breakfast could be this green and glorious?
How to Make It
Alright, let’s get this vegan party started with your two large potatoes, chopped into chunky bites and tossed into boiling water. Give them about 15 minutes to soften up — just enough time to enjoy a mini dance break or start daydreaming about that glorious sourdough bread waiting on the counter.
Meanwhile, heat up a tablespoon of sunflower oil in your favorite wok or frying pan, and toss in the diced onion and half the garlic (because who doesn’t love a little garlic drama?). Let those babies soften and get all fragrant, setting the stage for the beans to join the party.
Speaking of beans, drain your cans of organic kidney beans (around 240g) and chickpeas (also about 240g), and throw them into the pan with the onion and garlic. Add the cumin, a pinch of salt and pepper, and those two cans of organic chopped tomatoes (roughly 280g each) to make a hearty, slightly spicy, tomatoey bean stew. Let it simmer like it’s telling a good vegan joke — slow and satisfying.
While that’s bubbling away, slice your mushrooms in half, save the other half of the garlic for them, and sauté in a splash of olive oil with a sprig of fresh rosemary until they’re juicy and golden. Don’t forget the fresh spinach — about 900g — toss it in at the last minute just to wilt it down like a pro.
Once your potatoes are tender, drain and maybe give them a rough mash or just chop them up a bit, then mix them gently into the bean stew for that perfect, cozy texture.
To finish, chop up your fresh parsley (150g) and basil (150g), dice those ripe tomatoes, and slice the avocadoes, then pile them on top or on the side with a squeeze of lemon juice. Toast up a few slices of your fresh sourdough bread and you’ve got yourself a breakfast that even the most dedicated carnivore would give a second glance. This hearty meal is not only satisfying but also a great way to incorporate quick vegan lunches into your weekly meal prep.
Vegan big breakfast? More like big hug for your taste buds!
Bonus Tips
- Avocado toast isn’t just for brunch Instagram—smash that avo with lemon juice and salt for a creamy, tangy side that’ll steal the show.
- Feeling wild? Toss some smoked paprika or chipotle powder into your beans for a smoky kick that says, “I brunch with attitude.”
- Don’t just wilt your spinach—sauté it with garlic and a splash of lemon juice to keep things lively and totally drool-worthy.
- For an extra crunch, sprinkle on some hemp seeds to elevate your breakfast game.
Why You’ll Love It
This Vegan Big Breakfast is like a flavor party that crashes your kitchen, no RSVP needed.
It’s the kind of dish that fills your belly and your soul without making you a five-star chef overnight. Plus, it’s flexible enough to handle whatever random veggies you’ve got hiding in the fridge—no judgment here, just plant-powered goodness.
Prepare to wake up your taste buds and maybe even convert a bacon lover or two along the way. With this plant-powered twist on the classic fry-up, you’ll discover that indulgent breakfasts can be both hearty and guilt-free.
Nutritional Info
These are estimated values.
Calories: 420
Protein: 18 g
Carbohydrates: 50 g
Fat: 14 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Including ingredients such as plant-based protein sources can enhance the nutritional profile of your meals.
