best vegan breakfast ideas – KALE MARY | Delicious gluten-free, vegan and (mostly) refined sugar-free recipes

One of my fondest childhood memories is having spaghetti bolognese on buttered crumpets for breakfast. And sometimes, when the homemade sort wasn’t on the menu, we’d have it with tinned spaghetti. Yep, I was a casual tinned spaghetti eater.

I always turned my nose up at tinned baked beans even though the sauce is probably the same as the one in tinned spaghetti. Now, I’m fully supportive of baked beans – only, the homemade variety. I can’t say when or how or why, only that I’m very glad to be at this party.

The secret to this recipe is all in the herbs. Thyme is one of them but sage really elevates the dish – not too much to overpower but not to little to get lost… just enough.

These homemade baked beans are great on gluten-free toast but they’re also great without, with some avocado and hasselback potatoes if you’re looking for a less processed option.

Easiest-ever homemade baked beans {vegan, gluten-free}
Serves 2-3

1 brown onion, diced
1 tbsp garlic powder
2 tbsp tomato paste
1 tbsp dried thyme
3 roma tomatoes, diced
1 tsp salt
1 tin cannellini beans, drained and rinsed
1/2 cup vegetable stock
3-4 fresh sage leaves, chopped

Heat some oil in a heavy-based saucepan. Add onion and let sauté a few minutes.

Once onion is soft and slightly browning, add garlic powder, tomato paste, thyme, tomatoes and salt. Mix until well combined. Cook over medium heat stirring occasionally until tomatoes start to soften.

Add cannellini beans and mix through. Slowly add vegetable stock 1/4 cup at a time until all liquid is absorbed.

Add the chopped sage and turn off the heat. Serve with toast, avocado and/or hasselback potatoes.

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I was in Melbourne last week for work. The only thing getting me through said trip, was indulging in some amazing Melbourne food. First stop: Gingerboy for dinner. There, I had the mapo tofu with okra, water chestnut, heirloom tomatoes and pickled thai chili, as well as the stir fried bamboo and fungus with hor fun noodles and korean black bean dressing. To top it off, I also ordered the coconut creamed rice. Of course, it was delicious and of course, I ordered too much food, but when in Rome…

When breakfast came around, I headed to Higher Ground and ordered the kale and cauliflower salad. To say it was delicious was an understatement. I wanted more. The only fault in the dish was the lack of carbs.

A week on, and I’m still thinking about how that cafe dish eclipsed a night of pure Asian delight (at Gingerboy). Because it’s unlikely I’ll be going down to Melbourne again anytime soon (and who knows if that means another visit to Higher Ground… I’ve heard weekend queues are long), I decided to recreate some of the flavours atop some savoury breakfast waffles. Hello carbs, hello happiness!

Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}
Serves 4

For the waffles
2 cups chickpea flour
2 cups water
1 tbsp extra virgin olive oil
Small bunch of chives, finely chopped
Pinch of salt

For the toppings
1/2 head cauliflower, cut into small pieces
5 kale leaves, roughly chopped
1 punnet cherry tomatoes
Pinch of salt
1/4 cup pumpkin seeds
1/2 avocado, skin removed and sliced
2 cups hummus (hold the sumac and add 2 tbsp chickpea miso powder)

Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.

Heat your waffle iron and add a little coconut oil to the pan (this helps prevent the batter from sticking). Pour a ladle of batter into the iron and close it for five minutes. Repeat for remaining batter.

While the waffles are cooking, heat a small amount of olive oil in a cast iron pan and add cauliflower, kale and whole cherry tomatoes. Keep it on a medium heat for around 15-20 minutes, stirring occasionally. Remove from heat and transfer contents into a heatproof bowl.

Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.

To assemble, place two waffles and a couple of large dessert spoons of hummus on a plate. Top with kale, cauliflower and tomatoes, as well as avocado and pumpkin seeds.