Vegan January-Day 13: Cooked breakfast with roast potatoes.

Add something different with these amazing roast potatoes with everything getting done in the oven for minimal effort.

Prep instructions

 

Ive written this as if it is for 2 people but feel free to change up the quantities.


Quarter a few handfuls of potatoes and boil them in a deep pan for 10 mins until soft but not falling apart.


Half and then slice a red onion into wedges, half a few handfuls of cherry tomatoes and crush up 3 or 4 cloves of garlic. Quarter a few handfuls of chestnut mushrooms.


Put a pack of veggie sausages and black pudding onto a plate to the side, I recommend the linda mccartney sausages but there are loads of good options out there these days.


Pour a can of baked beans out into a separate pan. If you want to spice up the beans then I highly recommend a cook book from dishoom with recipes for amazing masala spiced beans.


Rocket leaves and/or sliced avocado to serve with.


Cooking instructions

 

Heat a large roasting tin in a hot oven (200*C+) with a few tablespoons of oil.


Once the potatoes are soft take them off the heat, drain the pan and toss the potatoes to rough up the edges so they crisp up nicely when roasted.


Pour them out onto the tray, drizzle some oil over the top, season with salt and put back into the oven setting a timer for 20 mins.


Take them out and give them a stir round and add another drizzle of oil if required. I like to put the sausages and black pudding on top so that the oil dripping out will help to crisp up the potatoes. Scatter the red onions, tomatoes, garlic and quartered mushrooms throughout the rest and set a timer for another 20 mins.


Put the beans on at this point bringing them to a boil and then down to a low simmer before seasoning with salt and pepper.


Once the food is all done serve up and top with some salad leaves or avocado.