Ultimate Vegan Breakfast Recipe – Eatwell Magazine

Name: Ultimate Vegan Breakfast Recipe – Eatwell Magazine
Ingredients: Peanut Sauce; 1 garlic clove; 2 red bird’s-eye chilli, deseeded; 2 tbsp fresh coriander roots & stems, chopped; ¾ cup red shallot or onion, roughly chopped; 3 cups water; 10 fresh Medjool dates, pitted; 200g roasted unsalted peanuts; ½ kaffir lime leaf; 1½ tbsp vegan fish sauce; 1½ tbsp tamari; 1 tbsp tamarind puree; 3 tbsp fresh lime juice; Tempeh & Vegetables; 400g tempeh, thinly sliced; 16 button mushrooms, sliced; 1 broccoli head, cut into small florets; 8 cups baby spinach leaves; Salt & pepper, to taste

www.wellbeing.com.au

This vegan breakfast recipe combines the nutritious value of tempeh with its ultimate ally, peanut sauce alongside flavourful mushrooms and healthy greens.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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