Sunday Morning Veggie Breakfast Fry-Up

Sometimes, as we go to sleep, we end up talking excitedly about what we'll eat the next day. Someone was first set on having nachos for breakfast, but we've been eating so healthily lately that I didn't want to ruin it with a 1000-calorie bag of corn chips, so I disrupted that idea and started to sow the image of a delicately crafted, home-made cafe style brunch of sausages and sides.

I woke up quite late in the morning and realised with a pang that I'd have to get up and follow through. It took over an hour to get absolutely everything going, from picking the veggies to setting it on the table, but it was well worth it in the end. Due to a shortage of ingredients, we skipped some of our usual entries: spinach, roasted pumpkin, fried mushrooms, and tofu scramble.

I included recipes for everything that was home-made, even the obvious, for those who may be new to fry-ups (or want my perfect tomatoes!)
* while the recipes here are all GF, the sausages pictured are not.



Buttery Garlic Asparagus

3 bunches of asparagus, woody ends removed

2 tbsp butter

2 garlic cloves, chopped



Heat a large frying pan over high heat, and melt the butter. Add in the chopped garlic, and stir to combine.

Add the asparagus to the pan, arranging them in a row so as to ensure even rotation.

Cook for ten minutes, turning each asparagus stalk every two minutes.

Serve.





















Pan-Roasted Tomatoes

3 large tomatoes, halved

1 tbsp oil



Place the tomatoes, cut-side down, in a large frying pan over high heat.

Fry for four minutes, before turning them. Cook for another four.

Serve.

Stove-Top 'Baked' Beans

1 380g can of diced tomatoes

1 cup of fresh veggie stock

3 cups cooked beans (3 or 4 bean mix is perfect)

3 cloves garlic

Handful of fresh basil, parsley, and thyme, chopped and diced

2 tsp molasses

Salt and pepper



Pour and toss everything into a small to medium-sized saucepan, and bring to a boil over medium heat.

Turn down to a simmer, and leave to cook for thirty minutes, stirring occasionally to prevent sticking.

Serve.

Bubble & Squeak

5 medium-sized potatoes

1 large sweet potato

3 large carrots

1 cup cabbage

1/2 large onion (1 small)

1.5 cups frozen peas

1/4 cup of plant-butter

1 cup rice or corn flour

Salt & Pepper

Oil (for frying)



Peel the potatoes and carrots, and roughly chop into bite size pieces. Place in a large soup-pot, cover with boiling water, and heat over medium-high heat. Once fully boiled, turn down to a simmer.

Roughly chop the cabbage and onion, and add to the boiling water, along with the peas, after the potatoes have been cooking for ten to twelve minutes. Leave to boil for another five, before draining.

Return the drained veggies to the soup-pot, and add in the butter. Stir through to roughly combine, and leave to cool for a few minutes.

Mash until there are no remaining potato chunks, and stir through the flour, and salt and pepper to taste.

Using a ladle or serving spoon to measure the mash, form each spoonful into a rough patty.

Prepare a large frying pan with oil, over medium-high heat. Fry for three minutes each side, or until slightly browned. Apply new oil between batches to avoid sticking.

Serve.




Recommended Pre-Made Sides:

Orange Juice

Veggie Bacon or Sausages

Tater Tots / Hashbrowns