Vegan big brekky
4
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Mushrooms
400 g, button variety, halved
Fresh flat-leaf parsley
3 tsp, chopped
Tomato(es)
4 large, halved
Wholemeal bread
4 slice(s), (4 x 35g slices), toasted, to serve
Oil spray
2 x 3 second spray(s)
Olive oil
3 tsp
Worcestershire sauce
1 tbs, vegan variety
Maple syrup
2 tsp
Soy sauce
2 tsp
Smoked paprika
2 tsp
Carrot(s)
4 medium, peeled into thin strips
Brown onion
1 small, finely chopped
Garlic
2 clove(s), finely chopped
Ground cumin
1 tsp
Smoked paprika
1 tbs
Canned diced tomatoes
2 400g can, (2 x 400g cans), cherry tomato variety
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Instructions
1
Preheat oven to 140°C. Line 2 large baking trays with baking paper.
2
Toss oil, Worcestershire, maple syrup, soy sauce, paprika and carrot together in a large bowl. Arrange carrot strips in a single layer on prepared trays, reserving marinade. Bake for 1 hour, basting with reserved marinade halfway through cooking time, or until carrots are crisp. Set aside.
3
Meanwhile, make the beans. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add onion and cook, stirring, for 6-8 minutes or until soft. Add garlic and spices and cook stirring for 1 minute. Stir in tomatoes and bring to the boil, then reduce heat and simmer for 15 minutes. Add beans and simmer for a further 5 minutes.
4
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms, stirring, for 3-4 minutes or until golden. Stir through parsley, then push mushrooms to one side of pan. Add fresh tomatoes, cut side-down, and cook for 2 minutes, then turn over and cook for another minute.
5
Top toast with beans and serve with mushrooms, tomatoes and ‘bacon’.
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