Vegan Big Breakfast

By: Raquel Neofit

I love a big breakfast on the weekend and this one is very satisfying! There are a lot of elements, but you don’t have to cook all of them and they all go together beautifully.

Ingredients

1 large potato, peeled and finely grated
1 sprig rosemary, finely chopped
Olive oil
Salt & pepper
2 thick slices firm tofu
Olive oil
2 tbsp Italian herb mix
4 sprigs rosemary
Bunch trussed cherry tomatoes
Basil-infused olive oil
Salt & pepper
1 bunch endive, roughly chopped
1 small jar chargrilled capsicums, plus oil
1 tsp dried parsley
Olive oil
1 clove garlic, crushed
2 sprigs rosemary, chopped
1 tsp sumac
8 Swiss brown mushrooms, stalks removed & halved
Avocado, sliced
Olives
Remaining chargrilled capsicum
Toast
Vegan feta, crumbled

Method

To make the potato rosti, pat the potato dry and place it in a bowl with the rosemary, salt and pepper and mix to combine.
Form the potato mixture into a large disc. Place olive oil in a small frying pan over low heat and fry the potato disc. Once browned, carefully turn and cook on the other side. Cut into quarters.

Cut the tofu into triangles and season with the herb mix
Place olive oil onto a non-stick frying pan over medium-high heat and fry the tofu until browned.

Preheat the oven to 180°C and line a baking tray with baking paper. Place the rosemary and tomatoes onto the baking tray, drizzle with oil, season with salt and pepper and roast for 12 mins.

Heat a frying pan over medium-high heat and add 1 tbsp capsicum oil and the endive and sauté for 1 min. Add the capsicum, salt, pepper and parsley and cook until wilted.

Heat a small frying pan over medium-high heat. Add olive oil, garlic, sumac and rosemary and sauté for 1 min. Add the mushrooms and sauté for 2 mins.

Transfer all the elements onto a platter and serve.

Tip: There are a lot of elements in this big breakfast, so start with what can sit in the oven to keep warm. The rosti, trussed tomatoes and tofu are a good place to start.

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