Brunch is a big event in my family. And probably one of my favourite meals to do with friends too. I know, it’s so #ThingsWhitePeopleLike.
But, I think my love of brunch was born from my family’s particular Christmas tradition. Every Christmas, for as long as I can remember, we sit down for a big brunch together before even being allowed to go look at the presents. As a kid, I rushed through these meals, eager to get to the good stuff: the gifts. As an adult though, I started to actually enjoy the lazy brunch tradition more; the lengthy pause over my mother’s giant harvest table as we all take the time to enjoy a meal together.
Admittedly, our “traditional” meal is smoked salmon eggs benedict.
Not exactly vegan.
I’ve been having Christmas brunch fruit salad for about 8 years.
This year, with more new vegans around the table, I’m saying no to fruit salad. (Well, as the main dish anyway, because who doesn’t love fruit salad?). With Christmas only 4 months away, and because a couple of you have asked about what vegans can eat for brunch, obviously I have to start planning now.
I wanted to make a dish that was uniquely vegan, a dish that is delicious and beautiful in it’s own right, and doesn’t try to be anything that its not. Plus, I figured does the internet really need yet another tofu scramble recipe?
You can’t go wrong with sweet potato and chickpeas, so I made these delectable loaded baked sweet potato slices. Topped with a savoury mix of mushroom and tomato and baked to caramelized perfection, they’ll have all of your guests drooling, vegan or not. And they’ll only take you 30 minutes.
With smoky coconut chips, crunchy chickpeas and a drizzle of balsamic reduction, every bite is an adventure.
What’s not to love? Give these a try, it’s time to make vegan brunch great again!
Caramelized baked sweet potato is layered with a savoury mix of tomatoes and mushrooms and topped with baked chickpeas, a dollop of hummus and crispy coconut bacon.
- 2 medium sweet potatoes, sliced into quarters length-wise
- 2 c of chickpeas
- 2 c of cherry tomatoes, cut in half
- 1 c of sliced mushrooms
- 1.5 c kale or spinach
- 1 clove of garlic, minced
- 1/4 c of parsley + more for garnish
- Juice of 1/2 lemon
- 1/2 Tbsp tamari
- 1 tsp paprika + more for sprinkling
- 1/4 c coconut chips*
- 1/2 tsp paprika
- 1/2 Tbsp maple syrup
- 1 Tbsp Tamari
- Balsamic reduction
- Garlic hummus
Preheat oven to 410F.
Wash the sweet potatoes and slice into quarters, length-wise.
Line two baking sheets with parchment paper or tinfoil and place the sweet potatoes and chickpeas on top. Sprinkle the sweet potato with paprika and the chickpeas with salt and pepper.
Bake for 25 minutes or until chickpeas are browning and sweet potato is soft.
Make the Coconut bacon by mixing the ingredients in a bowl and adding to the sheet with the chickpeas for the last 7 minutes of baking.
While the sweet potato and chickpeas are baking, prepare the tomato and mushroom mixture.
Using a non-stick pan on medium heat, cook the garlic for 2-3 minutes. Add the mushrooms and cook another two minutes and then add the tomatoes.
Once beginning to brown, add the lemon juice, parsley and tamari as well as the kale or spinach. Stir until wilted and remove from heat.
Remove the sweet potatoes from the oven and cover with the mushroom and tomato mix. Sprinkle the chickpeas over top, garnishing with a dollop of garlic hummus, the coconut chips and balsamic reduction.