Big Vegan Brekkie

Vegan Big Brekkie


Immune Boosting Baked Beans, Garlic Mushrooms & Smashed Avocado with Lime & Coriander. 

Here are some fantastic plant based recipes you can enjoy together as a big vegan breakfast, make veggie by adding some organic free range eggs or add separately to other meals.  I keep the recipes on this site vegan & veggie to encourage people to add more plant based foods to their diet and to show how easy it is to prepare these foods  & just how delicious & nutritious they are.  All our recipes are easily adapted to all dietary styles.




  • Coconut or macadamia oil for cooking
  • 1 red onion, chopped
  • 5 cloves of garlic, sliced thinly
  • 1/2 inch chunk of ginger, chopped into small pieces
  • 1 piece of fresh turmeric, chopped into small pieces (approx 1/2 teaspoon)
  • 6 tomatoes, chopped small
  • 1 teaspoon of apple cider vinegar
  • 1/4 cup filtered water
  • 2 teaspoons paprika
  • 1/4 – 1/2 teaspoon of cayenne pepper (depending on how spicy you like it)
  • Himalayan salt to taste
  • 1 tin of organic cannellini beans


  1. Add some coconut oil or macadamia oil to a pan.  If your using coconut oil you can cook at high temperatures, but macadamia oil should be used at moderate temperatures only,
  2. Add the red onion, garlic, ginger & turmeric and cook for a few minutes, stirring continually to ensure the garlic doesn’t burn,
  3. Add the tomatoes, apple cider vinegar and filtered water and stir till evenly combined.  You might want to break the tomatoes up a bit to get the consistency you want.  Allow the mix to simmer,
  4. Add the paprika & cayenne and stir through and allow to simmer for a minute or two and then add the salt to taste,
  5. Once the mixture has simmered for around five minutes add the cannellini beans and allow to cook for a further minute until the beans are heated,
  6. Enjoy straight away!



Garlic Mushrooms


  • Macadamia oil for cooking
  • Approx 200g fresh mushrooms, sliced
  • 6 or more cloves of garlic, thinly sliced (depending on how garlicy you like it, I generally use around 8 cloves
  • Himalayan salt to taste
  • 1 tablespoon freshly chopped parsley


I use macadamia oil in this recipe because it can withstand a higher heat than olive oil and doesn’t leave a taste like coconut oil will.

  1. Add a drizzle of macadamia oil to a pan and heat on a moderate (not high) temperature.
  2. Add the sliced mushrooms & garlic and stir continually whilst the mixture cooks,
  3. When the mushrooms are cooked add himalayan salt to flavour,
  4. Place garlic mushrooms in a bowl and sprinkle the freshly chopped parsley on top
  5. Enjoy straight away!



Brekkie 6


  • 1 ripe avocado
  • 2-3 tablespoons of freshly chopped coriander
  • Juice of 1/2 a big lime


  1. Peel and chop the avocado and place in a bowl with the chopped coriander and lime juice,
  2. Stir the mixture till evenly combined and then smash the avocado a little to get the consistency you desire,
  3. Enjoy straight away!

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