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.

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 crispy potatoes, juicy roast tomatoes, mushrooms, and greens and a big dollop of creamy hummus.

Plus a side of smokey beans, they are 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.

You can serve my Ultimate Vegan Brunch with some griddled bread and creamy avocado for the ultimate treat.

I hope you enjoy, much love Niki xx

Prep time: 15

Cook time: 1

2 servings

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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

I'd love to hear your comments…

Marie BUNZEL

5 months ago Reply

This was amazing. Our friends enjoyed very much and asked for all the recipes. Will come back for this brunch for sure! Thank you!

Ultimate Vegan Brunch

The Recipe