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

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

The Recipe

Ultimate vegan brunch

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 minutes
Cook time: 1 hour
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.
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I'd love to hear your comments…

  • Marie BUNZEL

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

Let me know what you think below…

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