Vegan Farmer's Brunch

Ingredients for 3 servings:

• 600 g potatoes
• 250 g mushrooms
• 2 spring onions
• 1 zucchini
• 1 bell pepper(s)
• 1 handful of date tomatoes
• 1 can/n beans, black
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika powder
• ½ tsp cayenne pepper
• oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with everything that field and garden provide

Dice the potatoes and steam them for 10 minutes. Slice the spring onions and set the green part aside. Halve the cherry tomatoes. Chop the remaining vegetables and set them aside. Place the beans in a sieve, rinse them, and let them drain. Mix the spices in a small bowl. Heat a little oil in a large pan and fry the potatoes all over. Add the zucchini, bell peppers, mushrooms, and the white part of the spring onions and fry for 5 minutes. Season everything with salt and pepper halfway through. After 5 minutes, stir in the spices. Finally, add the beans, the green part of the spring onions, and the halved cherry tomatoes and heat for another 3 minutes.