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Vegan farmer's breakfast

updated

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Ingredients for 3 servings:

  • 3 potatoes
  • 3 pickles
  • 2 onions
  • salt and pepper
  • vegetable oil
  • 5 tbsp chickpea flour
  • 2 tbsp soy flour
  • 1 tbsp white wine vinegar
  • 1 tsp Kala Namak
  • ¼ tsp turmeric
  • 250 ml mineral water

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

With pickled cucumbers

Cut the potatoes into small cubes, halve the onion and slice it lengthwise. Heat vegetable oil in a pan. Fry the potatoes and onions for 20 minutes over medium heat, stirring occasionally, seasoning with salt and pepper. Meanwhile, whisk together the ingredients for the vegan scrambled eggs and let stand for 10 minutes. Pour over the potatoes and onions and let set for 5 minutes with the lid closed. Turn over and fry on the other side for 5 minutes with the lid closed. Slice the gherkins and serve with the farmer’s breakfast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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