The ultimate vegan breakfast
Rosemary-roasted potatoes and tomatoes, plus garlic mushrooms and meat-free sausages, all roasted together in one baking tray, make the ultimate vegan breakfast.
Each serving provides 413 kcal, 26g protein, 43g carbohydrates (of which 9g sugars), 13g fat (of which 1.5g saturates), 10g fibre and 2.6g salt.
Ingredients
- 450g/1lb potatoes, cut into small chunks
- 4 tomatoes, halved
- 3 sprigs fresh rosemary, leaves finely chopped
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 300²µ/10½´Ç³ú chestnut mushrooms
- 8 vegan sausages
- 400g tin baked beans
- 150g/5½oz baby spinach leaves
- salt and pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes.
Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix.
Add the mushrooms and sausages to the baking tray and roast for 20 minutes.
Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes.