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Nothing beats a classic cooked breakfast. Except maybe this vegan shake-up from Gosh! fan Rianne Parnell. This dish has got all of our mouths watering over here at Gosh! HQ, and we couldn’t help but share. Here’s her simple serving suggestion:

Rianne’s Cooked Breakfast

Baked beans
Hash browns
Oven roasted veg, inc. tomatoes, red peppers and red onion
Scrambled tofu
Gluten free toast
Gosh! Mixed Seed, Quinoa, Carrot & Coriander Bakes

  1. Preheat oven to: Electric 200°c/Fan oven 180°/Gas mark 4 and transfer vegetables onto a roasting tray along with the Gosh! Mixed Seed, Quinoa, Carrot and Coriander Bake. Cook for 15 minutes.
  2. While the veg and bake is cooking, tip the baked beans into a saucepan and cook for 5 minutes on a low-medium heat.
  3. While these are cooking, fry hash browns in oil for 2-3 minutes on each side.
  4. Add your buttered toast.
  5. To make the scrambled tofu, crumble silken tofu into an oiled pan and add nutritional yeast, paprika, cumin, parsley, salt and black pepper. Fry for 5 minutes.
  6. Pause to take a picture. Dig in.

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Thanks for the great recipe Rianne.