Vegan Cooked Breakfast with Avocado Toast
Ingredients
- Dark rye sourdough
- Avocado
- Chickpeas
- Lemon juice
- Garlic
- Black pepper
- Polish style sausages (15g protein per sausage)
- Spinach
- Mini hash brown waffles
- Tomato
- Matcha powder
- Oat and barley milk
Preparation
Toast the dark rye sourdough until golden.
Mash avocado with chickpeas, lemon juice, garlic, and black pepper to create a topping.
Cook Polish style sausages according to package instructions or until heated through.
Sauté spinach in a pan until wilted.
Prepare mini hash brown waffles as per package directions or until crispy.
Slice the tomato for serving.
Make hot chocolate by mixing matcha powder with oat and barley milk and heating gently.
