Photo of Vegan big brekky by WW

Vegan big brekky

5 - 6
PersonalPoints™ per serving
Total Time
1 hr 30 min
20 min
1 hr 10 min



400 g, button variety, halved

Fresh flat-leaf parsley

3 tsp, chopped


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


4 medium, peeled into thin strips

Brown onion

1 small, finely chopped


2 clove(s), finely chopped

Ground cumin

1 tsp

Smoked paprika

1 tbs

Canned diced tomatoes

2 can(s), (2 x 400g cans), cherry tomato variety

Canned cannellini beans, rinsed, drained

1 can(s), (1 x 400g can)


  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’.