Rosemary Mushrooms and White Bean Toast (Vegan)
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Ingredients
  • 1 slice GF bread (or your favorite bread)
  • ¾ cup mixed mushrooms (shiitake, oyster, button)
  • 1 clove garlic
  • 1 sprig of rosemary
  • ¼ cup Navy Beans
  • Lemon Zest and juice
  • salt and pepper
  • 1 slice GF bread (or your favorite bread)
  • ½ cup chopped tomatoes (Roma)
  • 1 egg
  • ½ tsp coconut sugar
  • Salt and pepper
  • Sprouts
Instructions
  1. Mash your beans with a fork. Season with salt, pepper, lemon juice. Grate a little lemon zest and mix well.
  2. Heat a non stick skillet over high heat. Add in your minced garlic and rosemary leaves. Stir fry until fragrant.
  3. Add in your mushrooms. Season with salt and pepper. Saute till cooked (5 minutes).
  4. Toast your bread, spread the mashed beans and arrange the mushrooms on top.
  5. Finely dice your tomatoes.
  6. Heat a non stick pan over high heat. Add in your egg. Season with salt.
  7. Scramble and cook for 1-2 minutes till just set. Transfer onto a plate and set aside.
  8. In the same pan, add in your diced tomatoes and sugar. Press down onto the tomatoes to release the juices. Cook until soft and mushy for about 4-5 minutes. Be patient because the mushier your tomatoes the tastier it is.
  9. Add your eggs back in. Crack some black pepper.
  10. Toast your bread, arrange the scrambled eggs & tomato. Top with sprouts.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/08/22/dinner-for-breakfast-toast-3-ways-vegetarian-vegan-gf/