Veggie Brunch!

This recipe is a big one, there is a lot to get through, however I hope that you enjoy it. I LOVE BRUNCH! It is one of the best inventions yet, however vegetarian brunch is something so complex and unnecessarily complex. There are so many delicious things you can have with a veggie brunch. Tofu scramble, eggs, hash browns, beans, veggie sausages... I could go on. I decided to make everything from scratch - yes, even the baked beans. This recipe still has so much to improve on, however it is still extremely delicious and worth it. Let us know on any of your suggestions! This brunch includes, Hashbrowns, Baked Beans, Veggie glamorgan sausages, sautéed mushrooms, roasted tomato, crispy halloumi bacon slices, and avocado on toast (our lil twist)

serves: 6-8 hashbrowns

HASHBROWNS:

INGREDIENTS:

• 2 large red potatoes or maris piper potatoes

• 1/2 cup of cheddar cheese (optional)

• 2-3 tbsp of all purpose flour

• 1-2 shallots

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• 1/2 teaspoon of salt (or more to taste)

• 1/4. teaspoon of black pepper

• 1-2 tbsp of butter or oil to cook

METHOD:

1. First, peel and rinse the potatoes. Then grate the potatoes and put into a large bowl of cold water. This is necessary as it removes the starch from the potatoes and allows them to become more crispy.

2. Leave in cold water for around 10 minutes

3. Strain the potatoes and ensure that there is no more water left. The less moisture there, the more crispy they'll become.

4. Then shallow fry the potatoes and shallots in oil or butter until they have a subtle brown colour.

5. Then allow them to cool for however long it takes.

6. Next, add flour and spices and mix well.

7. Ensure they're combined well, and if it is still a little crumpled, add a little bit of water, and then shape them into hashbrowns

8. cook on both sides of the hashbrowns until golden brown and crispy.

BAKED BEANS:

INGREDIENTS:

• 1 can of cannellini or haricot beans

• 1 tsp of vegetable stock

• 1/2 cup of hot water

• 1 and 1/4 cup of passata

• 1 tbsp of tomato puree

• 1 tbsp oil

• 2 cloves of garlic, crushed and minced

• 3/4 cup of diced onion

• 1 teaspoon of paprika

• 1 tbsp rosemary

• 1 tbsp thyme

• 1 tsp maple syrup

• 1 tbsp sweetener

• 1 tsp oregano

• ground salt and pepper to taste

METHOD:

1. Preheat the pan with oil, and then place the diced onion and garlic and cook for 2-3 minutes.

2. add in the puree, passata, herbs, spices, sweetener, maple syrup and simmer for 3-4 minutes, make sure to stir every now and then.

3. add in the water and stock and simmer for 10 minutes

4. then add in the beans and then simmer for another 8 minutes.

5. Then enjoy it with toast or hashbrowns.

GLAMORGAN SAUSAGES

These welsh sausages are incredible. They're cheesy, crispy and delicious. Inspired by BBC good foods.

Ingredients:

• 25g butter

• 115g leeks finely sliced

• 175g fresh breadcrumbs

• 1 tbsp fresh thyme chopped

• 1 tbsp fresh rosemary chopped

• 100g mature cheddar

• 50g gruyere cheese

• 1/3 cup single cream

• 1 tsp English mustard

• 1/2 tsp paprika

• ½ tsp flaked sea salt

• 5 tbsp sunflower oil

• ground black pepper

METHOD:

1. slice the leeks and cook this in butter until cooked, this should take around 5 minutes on medium heat. Once they are taken off the heat, leave aside to cool.

2. grate both cheeses and mix in the herbs and spices

3. use a food processor or a grater to make fine breadcrumbs and mix it with the cheeses.

4. Now, once the leeks have cooled, mix cheese, spices, breadcrumbs, mustard and single cream in, and make sure they are binded, make sure they are not a sticky texture, otherwise they will fall apart

5. now bind them into small sausages and cook them in sunflower oil until crisp and golden brown.

SAUTÉED MUSHROOMS, ROASTED TOMATOS AND BACON STYLE HALLOUMI

Ingredients:

5 medium chestnut mushrooms

3 medium tomatoes

half a block of halloumi

2 tbsp of oil

2 tbsp of water

1 and 1/2 tsp of smoked paprika

1/2 tsp of cumin

pinch of oregano

15g of butter

METHOD:

add butter to a pan and add in the mushrooms, keep stirring slowly until they have decreased in size.

Then add in the tomatoes, and keep moving them to ensure they are cooked on all sides.

You can add rosemary or thyme for flavour.

Then remove the mushrooms and tomatoes and place on your brunch plate.

Then, cut the halloumi into strips and then place them in a bowl with all the spices and water.

Next, cook them in a pan with butter, leave until crispy and golden brown

And that's all! We hope you guys enjoy. Tag us in your recreations and let us know what you think!

Yours,

The Humble Veggie x