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VEGAN BRUNCH ~ Tomato, Mushroom and Red Onion Medley.

RecipesRosie CassonComment

I am not a breakfast food person.

THERE! I said it! People look at me with confused expressions when I tell them that I do not like breakfast food. I shudder to think how Leslie Knope would react if she ever found out.

Therefore, finding something that sits well with me first thing on a morning has been a struggle. I've tried it all... over-night oats, breakfast smoothies, the classic cereal and (plant-based) milk, toast with various toppings... (disclaimer - I am yet to try a home made granola, so there might be some kind of related blog post coming at some point in the future!)

I generally settle for a slice of toast with some dairy free Flora. Cram that in my gob and away I go with a coffee in one hand and instagram scrolling in the other.

However, they do say that breakfast is the most important meal of the day, and while I'm really not that way inclined, I have been working on some breakfast type meals that I can enjoy when we have a bit more time to cook and a bit of a slower morning than the Monday to Friday slog, so I've created this recipe to share with you guys. We enjoy this tasty brunch on a Saturday morning after a relaxing, slow start. It's super easy to make and you can half/double the ingredients as it suits you!

Tomato, Onion and Mushroom Medley.
Serves 2 

Nutritional Value Per Serving:
Calories - 441
Fat - 19.2g
Carbs - 48.6g
Protein - 14.3g

Ingredients

  • 1 Tbsp of Oil (I use Hemp or Olive oil)

  • 350g White Mushrooms

  • 4 Large Tomatoes

  • 1 Red Onion

  • 4 Slices of Seeded Bread

  • Favourite Non-Dairy Spread

  • Salt and Pepper

Method

  1. Chop the red onion roughly and separate each piece. Chuck them in a pan with the Tbsp of preferred oil and stick the heat up nice and high. Place a lid on top of the pan and let them cook for a few minutes.

  2. While the onions are browning, chop your mushrooms (I prefer mine thinly sliced). Once the onions are starting to look brown/charred, turn down the heat and add the mushrooms. Season with Salt and Pepper at this stage.

  3. Chop the tomatoes into eighths. I usually sprinkle a little salt on the tomatoes and let them sit while the mushrooms cook, it really brings the flavour of the tomato out!

  4. Cook the mushrooms and onion together on a low heat for around ten minutes. Make sure those tasty juices are getting released from both the ingredients.

  5. Once everything is soft and juicy, throw in the tomatoes and replace the lid. The main reason I use a lid on my frying pan when making this dish is that I LOVE it nice and juicy. If you would prefer yours a little bit drier, leave the lid off.

  6. Toast your bread to perfection and spread on that delicious dairy free spread!

  7. Once the tomatoes start to soften and get a bit mushy (it doesn't take long) spoon your mixture into bowls and serve with the toast.

  8. Enjoy!

* Top Tip: If you have any fresh basil, parsley or even some spinach looking sad and forgotten in your fridge, stir it in at the end! It will add a lovely bit of flavour and colour. 

And voila! There you have it. A mighty and tasty brunch to help you tackle whatever you have got planned for the day ahead. 

Let me know if you tried the recipe, if you liked it and what other kind of recipes you would love to see! I am always happy to hear from you lovely lot :)

Rosie x 

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