Vegan Full Breakfast

Vegan Full Breakfast
I'm never really one for cooked breakfasts' but to me this was perfect, and just the right amount!
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 3
Vegan Full Breakfast


Potato Hash Browns

  • 2 Large Potatoes
  • Peeled and Grated
  • 1 Onion, cut into thin strips
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Pepper
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika

Tomato Sauce

  • 1 Tin of Chopped Tomatoes
  • 1 Tsp Dried Basil
  • 1/2 Tsp Dried Rosemary
  • 1/2 Tsp Dried Mixed Herbs
  • A Pinch of Salt and Pepper to taste

Breakfast Beans

  • 1 Can Mixed Pulses, drained and washed with warm water
  • 1 Can Butterbeans, drained and washed
  • 1 Tbsp Organic Tomato Purée
  • 1 Tsp Organic Sun-Dried Tomato Purée
  • 2 Tbsp Organic Tomato Passata
  • 1 Tsp Dried Basil
  • 1/2 Tsp Dried Rosemary
  • 1 1/2 Tsp Sugar
  • Salt and Pepper to taste.

How to make

Potato Hash Browns:

  1. Blot the grated potato with kitchen roll until most of the excess water has been absorbed.

  2. Add the onion and seasoning and mix.

  3. Place around 1 1/2 a tbsp of the mixture onto a waffle iron sprayed with oil.

  4. Cook on medium high for 7-10 minutes; until golden and slightly crispy.

Tomato Sauce:

  1. Add all the ingredients into a small saucepan and simmer on a low heat for 10-20 minutes until thick.

Stir occasionally to stop it from burning.

Breakfast Beans

  1. Combine the ingredients in a medium saucepan.

  2. Cook on a low heat until the sauce has thickened and the beans are well coated. Around 10 minutes.

Serve with vegan bacon and toast!

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