Big Vegan Breakfast

It’s been a little while since I’ve shared something around here. I’ve actually tried to write this post at least 4 times – starting way back at the beginning of September. You see, the idea behind my Big Vegan Breakfast was to share something scrumptious for Father’s Day. But every time I thought about blogging, well it all just seemed too much. I think it’s pretty safe to say that pandemic life messed with my creativity.

Yesterday marked our first steps towards a new normal, with a drastic decrease in restrictions. And not a moment too soon. It’s been over 240 days in lockdown for us Melbournians. The longest anywhere in the world. Now that’s a world record I definitely could have lived without! We can now do things like, get a haircut, dine in at restaurants and cafes, and have people over. I found the motivational shift was almost instantaneous. So I’m back friends, to share a recipe with you that’ll knock your socks off! My Big Vegan Breakfast would make the perfect post-lockdown brunch. It’s simple, nutritious, and hella tasty. Okay then, let’s get to it!!

Do you ever buy an ingredient because it looks pretty? That’s what I did the first time I bought enoki mushrooms. Neat and sweet looking, I’d been dying to use them for something.

When I got the mushies home I did what any self-respecting veggie does when presented with a veg they haven’t cooked before – I popped them on an oven tray and roasted them.

I’m so glad I did because the most amazing thing happened. You see, roasting enoki mushrooms brings out their deep, nutty flavours and makes them crunchy and morish. I also love them stuffed in tacos but that’s a post for another time…

This whole Big Vegan Breakfast (and my philosophy on food in general) is pretty simple. It’s about celebrating the natural flavours of the ingredients. Nothing too complicated.

Like this Cherry Tomato Salsa, it’s just:

tomatoes,
red onion,
parsley and
lime juice.

Seriously, that’s it!

The most complicated part of the dish is probably the Chickpea Scramble. Now, if you’re anything like me you’ve probably made it so many times since I first shared the recipe that you could probably prep it in your sleep.

Next, it’s just a very quick sautee of the kale in some olive oil and garlic and you’ve got a super yummy satisfying brunch. You really should give it a go and let me know what you think in the comments. Don’t forget to follow me on Facebook and Instagram. I’ve been a little more active around there lately – because it’s easier to be honest (lol). As always, I really appreciate your support. It means a lot that you’ve all come along on this veggie journey with me. x

Serves 2

a punnet of enoki mushrooms

2 servings of my chickpea scramble

4 cups of kale leaves (torn into bite-size pieces and washed)

a clove of garlic

2 tbs olive oil

2 cup of cherry tomatoes (washed and halved)

1/4 of a red onion (chopped)

the juice of half a lime

a handful of fresh parsley (chopped)

salt and pepper to taste

Method:

Start by preparing your Chickpea Scramble. You can cook it once the mushrooms are ready.
Preheat your oven to 200C. Line an oven tray with baking paper. Spread the enoki mushrooms out on the tray in little bunches. Drizzle with olive oil and some salt and pepper. Cook in the oven for around 15 minutes or until the mushrooms are golden and crispy.
While your mushrooms are roasting prepare the tomato salsa. Combine your tomatoes, red onion, parsley, lime juice and a little salt in a bowl and mix together. Set aside.
When the enoki mushrooms are nicely roasted and your chickpea scramble is almost done, grab another fry pan and heat 1 tbs olive oil. Add your kale to the pan and let it cook for around 2 minutes or until significantly wilted. Now add your garlic and cook for another 2 minutes, mixing frequently so it doesn’t burn.
Once all the components are ready divide evenly between 2 plates and serve.