Ultimate Vegan Brunch

I love a big brunch so I decided to create what i think just might be my perfect one. Different for everyone I suppose but for me it has to include some of the following; crispy potatoes, juicy roast tomatoes, Mushrooms and greens and a big dollop of creamy hummus.

Plus a side of smokey beans – just the best! Because it’s got multiple parts it does take a little longer to make but I think its worth it and feel free to mix and match and add your own favourites.

I’m posting this on Mother’s Day as I thought it would be a brilliant treat meal – but just good anytime as well.

Serve with some griddled bread and creamy avocado for the ultimate treat.

I hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  1 hr cook time


  • Crispy rosemary potatoes;
  • 2 potatoes chopped into small cubes
  • 1 tsp garlic salt
  • 1 sprig rosemary chopped
  • 1 tbsp olive oil

Roast tomatoes;

  • Big handful cherry tomatoes 
  • Splash olive oil 
  • Sea salt

Fried Mushrooms & cavolo nero;

  • 1 tbsp olive oil
  • 4 leaves Cavolo Nero sliced
  • 8 Mushrooms sliced
  • 1/2 tsp sea salt
  • Black pepper

For the butter bean hummus;

  • 1 can butter beans drained 
  • Juice 1/2 lemon 
  • 1 cloves garlic
  • 2 tbsp olive oil 
  • 1/2 tsp sea salt 
  • 1 tbsp tahini 
  • 1 tsp cumin seeds



To roast the potatoes; 

  1. Pre heat your oven to 180c 
  2. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for aprox 40 minutes until crispy on the outside.

To roast the tomatoes;

  1. Add the cherry tomatoes to a baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside 

For the mushrooms;

  1. Add the oil to a frying pan along with the mushrooms and greens, fry for 4-5 minutes until soft.
  2. Season well with salt and pepper.

To make the hummus; 

  1. Add the butter beans  into the your blender with the garlic, lemon juice, tahini and olive oil
  2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
  3. Season to taste and blitz again.

Thank you so much for following my blog and cooking my recipes!

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