Rosemary-roasted potatoes and tomatoes, plus garlic mushrooms and meat-free sausages, all roasted together in one baking tray, make the ultimate vegan breakfast.
INGREDIENT :
450g/1lb potatoes, cut into small chunks
4 tomatoes, halved
3 sprigs fresh rosemary, leaves finely chopped
1 tbsp olive oil
2 garlic cloves, finely chopped
300g/10½oz chestnut mushrooms
8 vegan sausages
400g tin baked beans
150g/5½oz baby spinach leaves
salt and pepper
RECIPE DIRECTION :
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes.
Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix.
Add the mushrooms and sausages to the baking tray and roast for 20 minutes.
Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes
