On the weekends I pride myself on cooking up a proper brunch, but like most people I still want it to be done fast with minimal clean up! I collaborated with STRONG ROOTS on the ultimate pre-match brunch using their new Cauliflower Hash Browns- Yes you heard it right, cauli hash browns they are so tasty with an unbelievable crispy coating. I teamed the hash browns with a 2 minute homemade baked beans, an even faster tofu scramble and of course some avocado for good measure. I hope you guys love these simple recipes and when you’re recreating the recipe don’t forget to tag us @strongrootsirl
Recommendation; These hash browns also go really well used as a base for smashed avocado or simply with a drizzle of sriracha sauce !
STRONG ROOTS range is available in all major retailers; SuperValu, Tesco, Dunnes Stores and all good independents.
- 4 STRONG ROOTS Cauliflower Hash BrownsHomemade Beans
240g tomato passata
1 tin cannellini beans rinsed and drained
1 tbsp. tamari or soya
1 tbsp. maple syrup
1 tsp dried oregano
1 tsp paprika
1 tbsp. tomato paste
1 tbsp. oil
3 tbsp. nutritional yeast
1 tsp turmeric
1 tbsp. paprika
1 tsp cumin
handful chopped spring onion.
Preheat the oven to 200°C
Place the Cauliflower Hash Browns onto a lined baking tray and bake for 15-17 minutes.
In a small saucepan over high heat add all the bean ingredients and combine well. Bring to boil and cook for 2 minutes. Remove from the heat and set to one side until ready to use.
For the tofu Scramble, in a deep frying pan add the oil and tofu, using a fork break up the tofu into a scramble.
Add all the other ingredients and combine into a vibrant yellow colour, cook for 2 minutes. Turn off the heat and stir in the spring onion.
Serve the Cauliflower Hash Browns with the scramble, beans and a sliced avocado for the ultimate plant-based feed.