Ultimate Vegan Brunch

An incredible vegan brunch with crispy potatoes, juicy roast tomatoes, mushrooms and greens and a big dollop of creamy hummus – the perfect breakfast treat.

ultimate-vegan-brunch 1

I love a big brunch so I created 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 takes a little longer to make but I think it’s worth it and 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.

ultimate-vegan-brunch 1a

Ultimate Vegan Brunch

An incredible vegan brunch with crispy potatoes, juicy roast tomatoes, mushrooms and greens and a big dollop of creamy hummus - the perfect breakfast treat.
Prep time: 15 mins
Cook time: 1 hr
2 servings
No ratings yet

Ingredients

For the crispy rosemary potatoes

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

For the roast tomatoes

  • Big handful of cherry tomatoes
  • Splash olive oil
  • Sea salt
  • For the 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

As extras

  • Avocado
  • Griddled bread
  • Smoky beans

Instructions

  • Pre heat your oven to 180c.

To roast the crispy rosemary potatoes

  • Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for approx 40 minutes until crispy on the outside.

To roast the tomatoes

  • 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.

To cook the mushrooms

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

To make the hummus

  • Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
  • Blitz until creamy (approx 2 minutes), add a little water to loosen.
  • Season to taste and blitz again.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Potatoes, Tomatoes, Mushrooms or Avocado

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Wait...Before You Go

Get my Free Top 5 Recipes using Herbs eBook...

Rebel Recipes Website Top 5 Herbs eBook Image