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.
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
- 300g/10½oz chestnut mushrooms
- 8 vegan sausages
- 400g tin baked beans
- 150g/5½oz baby spinach leaves
- salt and pepper
Directions
- 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