For as long as I can remember, I have preferred savoury flavours to their sweet counterparts. As a child, there’s nothing I enjoyed more than the delightful crunch of a ready salted walkers potato chip. I wolfed down several helpings of home-cooked Egyptian food at lunch and shared my father’s addiction for salted sunflower seeds, but when it came to dessert I had a pretty sad excuse for a sweet tooth.
In fact, and I rarely ever admit this because the look on most people’s faces is one of shock and disgust after they hear it, I positively loathed chocolate cake. A fact that my well-meaning family didn’t really seem to absorb as I still got a black forest chocolate cake for my birthday almost every year (first world problems, I know), but a bizarre one at that.
In any case, I’m happy to report that my taste buds have since evolved and I am now an equal opportunity foodie. When it comes to breakfast however – there is just something about a good savoury spread that makes my heart sing on a leisurely weekend morning.
This recipe is a bit of a mish-mash of some of my favourite breakfast elements – wholegrain toast, organic greens, a garlicky sweet potato hash, smoky black beans in a rich tomato sauce topped with the creamiest vegan hollandaise-style sauce.
I mean – why even consider going out for brunch anymore?
- 1 tbsp vegetable cooking oil or coconut oil
- 2-3 tbsp water or veg stock
- ¼ cup chopped red onion
- 1 cup sweet potato + 1 cup potato, diced into small cubes
- 2 cloves of garlic, crushed
- sea salt and black pepper to taste
- 1 can of black beans, drained and rinsed
- ¾ cup of chopped tomatoes, canned or fresh
- 1 tbsp tomato paste
- ½ tbsp smoked paprika
- ½ tbsp cumin powder
- sea salt and black pepper
- ¼ water or vegetable stock
- ½ cup cashews, soaked for 1-2 hours OR boiled for 10 minutes
- ½ cup water + more to thin out as needed
- ¼ cup nutritional yeast
- ½ tbsp turmeric powder
- 1 tsp lemon juice
- 1-2 tsp sea salt
- Black pepper to taste
- Fresh greens
- Sourdough or wholewheat toast
- Sprouts or fresh herbs
- In a medium skillet or frying pan, sauté the onions on medium heat for about 2-3 minutes until softened, stirring occasionally.
- Add in the diced potatoes and season well with sea salt and pepper, stirring through. Allow to cook for 8-10 minutes adding water or vegetable stock as needed so that the pan doesn't dry out. Stir in the crushed garlic.
- Once tender, turn off the heat, cover and set aside.
- In a small saucepan, combine the chopped tomatoes, water, tomato paste and spices. Stir until well combined before adding in the black beans.
- Bring to a boil and allow to simmer until heated through.
- Taste and adjust seasonings as needed, then set aside.
- Combine all ingredients in a blender and blend until smooth, adding in additional water as needed to thin out. Taste and adjust seasonings.
- Assemble your hash with a layer of toast, followed by fresh greens, sweet potato hash, saucy beans and a drizzle of cashew hollandaise on top. Garnish with fresh herbs or sprouts and dig in!
At first glance – this may recipe may seem a touch too complex because of all the moving parts, but I promise it is a lot simpler to assemble than it looks.
The cashew-based sauce is probably the most labour-intensive part of the whole thing, but the good news is you’ll have plenty left over and it tastes great on pretty much everything (you’re welcome). Store in the fridge in an air-tight container and you’ll be good to go.
This recipe is the perfect way to use up pantry staples and makes for a great alternative to the typical “tofu scramble” type of brunch meal. Ideal if you’re soy-free (or just fresh out of tofu!).
Make this, and soon.