Browsing Tag


Breakfast Recipe

Garlic Mushrooms and Chickpeas Breakfast

chickpeas mushrooms on toast vegan breakfast

Garlic Mushrooms & Chickpeas on Avocado Toast

Easy vegan breakfast idea perfect for brunch or lunch, with garlic mushrooms, crispy chickpeas on avocado toast. Ready in 10 minutes, this simple breakfast recipe is great for a lazy Sunday morning or a work-from-home lunch. If you’re stuck for brunch ideas this recipe will become a regular weekend brunch.

What’s in the recipe?

Chickpeas-  I’ve used tinned chickpeas as they take minutes to fry in a pan. If you don’t have chickpeas swap them for butter beans instead.

Mushrooms– I prefer using chestnut mushrooms however any mushroom will work for this recipe whether you’re using chanterelle, oyster, cup or shiitake.

Garlic- Such an important ingredient for this recipe, but if you don’t have garlic powder use 1 large minced garlic clove instead.

vegan brunch ideas garlic mushrooms

Additional toppings:

Harissa- I have a homemade harissa recipe just here which works so well with the garlic and mushrooms. It’s a very mild spiced dressing made with cumin, paprika, red peppers and oil. 

Chilli Oil-It also works really well with a chilli crisp oil. I highly recommend the Pippy Eats chilli crisp oil.

Chilli flakes– If you want a little bit of spice add chilli flakes on top.

Watercress- Using a peppery salad leaf will really compliment the creamy avocado and crunch bread.

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Garlic Mushrooms & Crispy Chickpeas on Toast

Easy Vegan Breakfast Idea. Garlic mushrooms, crispy chickpeas and avocado on toast. Perfect for a weekend brunch or a lunch time recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people


  • 1 tbsp olive oil
  • 200 g mushrooms
  • 1 tsp garlic powder
  • 4 slices sourdough bread
  • 1 creamy avocado
  • 400 g tin of chickpeas
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • salt & pepper to season
  • 2 tsp harissa or chilli crisp oil optional


  • Drain and rinse the tin of chickpeas then add to a frying pan with the olive oil in a pan, add 1 tsp smoked paprika and 1 tsp cumin powder and fry for a few minutes
  • After a few minutes add the chopped mushrooms with the garlic powder, season with salt and pepper, continue to fry for a further 5-6 minutes
  • Meanwhile pop the four slices of sourdough under the grill or in a toaster , once toasted mash the avocado on each slice and season
  • Once the mushrooms and chickpeas are cooked pile on top of the toast then drizzle over homemade harissa (recipe also on my website) or chilli crisp oil
  • Enjoy!

If you like this recipe why not try my Scrambled Tofu Breakfast Recipe

vegan turmeric tofu on toast

Breakfast Recipe

Lemon & Poppy Seed Pancakes

lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.


200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest


Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.


lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes