Plant Based Cooked Breakfast: Tomatoes, Peppers, Mushrooms and Baked Beans

plant based cooked breakfast

You say ‘cooked breakfast’ and everyone starts thinking pork products. Not in my house. Whilst the Mower men love such things I prefer the plant based options.

This recipe is a hearty, tasty and filling start for cold or busy days. It is also simple to throw together and quick to cook. You can also add an egg or two but I don’t think it needs anything else.

Nutritionally it supplies all you need. The beans provide protein and heaps of fibre, filling you up until lunchtime or beyond. Mushrooms, rich in B vitamins and minerals especially the elusive selenium an essential antioxidant.

All the red veg offers significant amounts of phytonutrients understood to support the immune system. Lycopene  is a big hitter as it is regarded as chemo protective and is thought to lower ‘bad cholesterol.

And yes, you can see some amazing organic white bread in the photo. No comment.

Prep time: washing the mushrooms and a bit of chopping, around 5 minutes
Cook time: Around 15 – 20 minutes max.

Ingredients
Serves 2 very hungry people

  • 5 Tomatoes ping pong ball size, halved
  • 2 Large Red peppers, deseeded and chopped
  • 6 Chestnut or 2 large Portobello mushrooms, washed well, chopped into bite size chunks
  • 1 can of Baked Beans, opened (!)
  • 1 Dessertspoon Tamari (or Soy sauce)
  • 1 Dessertspoon Unrefined rapeseed oil

Method

  1. Use a large open pan with a lid; add Tamari and oil and heat for a few minutes, do not let it smoke
  2. Add the tomatoes and mushrooms and coat with oil and tamari, cook for 5 minutes.
  3. Put on the lid and turn down to simmer for around 5 minutes producing juices from the veg and the steam.
  4. Add the peppers and cook for another 5 minutes
  5. Add the baked beans and heat through thoroughly.
  6. Season with black pepper and a little more Tamari if necessary.
  7. Serve with granary toast, unless you have some amazing organic ‘white’ fresh from the bakers to hand…………

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