My Scrumptious Vegan Brunch Bowl

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Preparation time: 10min

Cooking time: 30min

SF, DF, GF, VG, Great for Kits

This is one of my favourite go to brunches when I want something savoury and a little more substantial.  It’s an absolute winner for the whole family and great for when you’ve got friends coming over.


(Serves 4)

  • Curried Scrambled Tempeh
  • 1 Block Tempeh
  • 1 Carrot (grated)
  • 1/2 Onion (Finely sliced)
  • 2 Tsp Ground Cumin
  • 1 Tsp Tumeric
  • 2 Tsp Curry Powder
  • 2 Pinches Sea Salt
  • 2 Tsp Shoyu or Tamari
  • Sauteed Garlic Spinach
  • 1 Bag Spinach
  • 2 Garlic Cloves
  • Sea Salt
    Brown Rice Vinegar or Cider Vinegar
  • Baked Beans
  • 1 Can White Haricot Beans
  • 3-4 Tbls Tomato Paste
  • 1 Garlic Clove
  • 3 Tbls Rice Syrup
  • 2 Tbls Shoyu – Tamari
  • 3 Drops of Tobasco
  • Alfalfa Sprouts
  • Rye Bread or Sourdough Bread


– For the Tempeh break it up into little pieces with your fingers so it is like scrambled eggs
– Then in a pan, fry the Onions with a pinch of sea salt until they start to turn translucent
– Add Tempeh and another pinch of sea salt and fry it for a few minutes
– Add Spices and the Carrot and a little water so that it sizzles and steams.
– Keep frying and mixing until the Tempeh becomes softer. If it becomes too dry just add a little water each time and it will soften the Tempeh
– It is done once everything is mixed well and the Tempeh has softened and golden brown
– Now in a pot, put the can of Beans with a little bean juice and Garlic and turn the heat on
– Add all the other remaining ingredients (except the tabasco) and bring it to a boil
– Then let it simmer on a low heat for approx 7-10min until beans are becoming softer and everything is mixed well. Then add tabasco at the end
– Then finally in a wok or frying pan heat up a little oil and add spinach with garlic and a good pinch of sea salt
– Fry and mix well and add a little water. Add the remaining ingredients and let it fry until the spinach has wilted – only a few minutes
– Once everything is done serve in a bowl with alfalfa sprouts and some delicious rye or sourdough bread. If you are gluten free then serve this with rice or quinoa

Voila! Enjoy! xx


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