Easy vegan brunch

January 16, 2021

Today’s #veganuary brunch. It took a while for us to get used to not having eggs with all weekend breakfasts. We do occasionally have eggs from our grandson’s pet hens but they’re not laying so much in this cold weather. Anyways! Flavour is key. This is cold small potatoes (left over from a mid-week dinner) gently crushed and fried with good olive oil, salt, pepper and paprika. Served with tomatoes softened over heat with olive oil, salt, pepper, oregano; and mushrooms fried with olive oil, salt, pepper, garlic, lemon juice and fresh parsley. Serve with a big mug of chai with oatly barista milk. Yum. #plantbased #plantbasedfood #veganbrunch #zerofoodwaste #zerowaste

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