Breakfast

Vegan Cooked Breakfast with Mashed Avocado,
Scrambled ‘Eggs’ and Sweet Potato Rosti

I love a cooked breakfast (at any time of the day), but what I love, even more, is when a non-vegan raves about a vegan meal (in this case, my husband has given it his seal of approval). I’m not a militant, it’s just that veggie or vegan meals can be really hard to grasp for a lot of people. This recipe has lots of tasty elements – dill is perhaps my most favourite herb, avocado lightens and brightens everything up and yet another use for sweet potatoes!

Recipe

Vegan Cooked Breakfast

Portion: 2

Ingredients: 

  • 2 sweet potatoes 
  • 2 avocados (or 1 large)
  • 1 white onion 
  • 4-6 mid-sized tomatoes 
  • 100g Mushrooms (wild mushrooms are extra nice)
  • 1/2 can tinned ackee* (Jamaican fruit), chickpea tempeh or tinned harts of palm
  • Handful of fresh dill 
  • 2 garlic cloves 
  • 3 tbsp gluten-free flour (this can be optional)
  • 2 tsp paprika 
  • 2 tsp avocado oil 
  • 1 tsp nutritional yeast 
  • Squeeze lime juice
  • Himalayan salt & black pepper 

*Unripe ackee, along with the rind and seeds, contains a poison called hypoglycin. The FDA control ackee import into the US, though other countries do not have the same regulations. 

Instructions:

 

  1. If using ackee, tip your tinned ackee into a sieve and rinse well. Set in a pan, cover with water and a pinch of Himalayan salt and boil for 10 minutes. If not, carry on to step 2.

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  2. Set the oven to 180 degrees, gas mark 4.5. Wash and stick in your tomatoes on a tray in the oven. No need for oil.

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  3. Finely dice your garlic cloves (2) and 1/2 of the white onion. Peel and grate your sweet potatoes. Squeeze out as much liquid as you can before placing in a mixing bowl with the garlic and onion. 

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  4. Add your spices; 2 tsp paprika, pinch Himayalan salt and lots of black pepper along with the nutritional yeast (1 tsp), 2 tsp avocado oil and 3 tbsp gluten-free flour. Mix well. *If you don’t want to use any flour, that’s fine, your rosti’s will just be a little looser.

     

  5. You can either make two large rostis or multiple smaller ones. I prefer to make two large ones as this is less faff.

    Either way, divide up you mix into two or four portions. Add a little avocado oil to the frying pan and get it hot (mid temp).

    Spoon in a portion of the mix and quickly press into a roundish shape using a spatula. Doesn’t need to be perfect, just try and get it even thickness so that it cooks evenly.

    Turn the temp down to a low-med heat. Give the pan a shake every minute or so to ensure that the rosti doesn’t stick. Once it has taken a more solid form, you can flip it over to cook on the other side. I prefer to literally flip as I find that it keeps its shape much better but you can use a spatula if you’re not feeling brave.

    Once this is cooked, stick it on a plate it in the bottom of the oven to keep warm and cook the next one.

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  6. Wash and slice your mushrooms, if necessary, and cook these on a low heat in a frying pan with a little avocado oil or just a dash of water. Once cooked through add the fresh dill and cook until softened.

    If you are not using ackee, crumble your chickpea tempeh into a pan or your tinned harts of palm and cook through with a little avocado oil. You can add a dash of turmeric to either. 
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  7. Mash your avocado (you can give it a blitz in the blender if it’s firm). Dice 1/2 of the white onion and mix together with a squeeze of lime juice.

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  8. Construct – Rosti on the bottom, cover with the avocado mix, then mushrooms with scrambled ackee on top with a dash of paprika and black pepper, and tomatoes on the side.

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