Royal Vegan Breakfast

In honour of Prince William’s engagement, The Vegan Project decided to create a breakfast fit for a future king.

Behold…

Ingredients:

1 pound fingerling potatoes, sliced into thin medallions

1 small onion, chopped

4 small vine tomatoes

8 large white mushroom caps

1 bunch red chard

2 avocados

2 cans baked beans (look for a low sodium version)

1 teaspoon dried basil

1 teaspoon dried chili flakes

1/2 teaspoon cumin

Salt and cracked pepper to taste

Olive oil

Daiya Shredded Mozza (optional)

Method:

The potatoes will take the longest to cook so start with them.

Heat 1 tablespoon of olive oil in a large skillet and add the onion, potatoes, basil, chili flakes and cumin. Stir every so often on medium heat until tender, about 25-30 minutes.

Turn oven onto a low broil setting. Wipe off the mushroom caps and remove stems. Wash tomatoes and cut off the tops and place both mushrooms and tomatoes onto a baking sheet, drizzle with olive oil and sprinkle salt and fresh cracked pepper. Keep a close watch, probably done in 10-15 min.

Wash and chop chard and place in a large stove top steamer. Turn heat to high, bring to a boil and steam for 5-7 minutes. Turn off heat and let sit till ready to serve.

Pour the two cans of baked beans in a small saucepan, cover and simmer on low heat.

When everything is ready, assemble on a large plate along with a sliced half avocado each. Sprinkle Daiya on top of the baked beans, drizzle chard with olive oil and crack some more fresh pepper on everything and serve!

*This makes enough for 4 breakfasts.

~ The Vegan Project