For the perfect vegan Sunday brunch.

Prep Time: 5 minutes Cook Time: 15 minutes Serves: 3-4

Ingredients:

• 1 tbsp Nuttelex or other vegan butter alternative

• 2-3 sprigs of spring onion, sliced

• 2 cloves of garlic, crushed

• 1 can of diced tomatoes

• 1 can of cannellini beans, drained and rinsed thoroughly

• Herbs and spices: 1 tbsp smoked paprika, 1 tsp turmeric, 1 tsp garlic and onion powder, 2 tsps italian herb mixture (or oregano, basil, parsely, etc.), chicken salt/normal salt to taste and pretty much whatever your fav herbs and spices are

Method:

1. On a medium heat, add vegan butter to a medium sized saucepan and heat until butter is melted. Then add the crushed garlic and spring onion and sauté until garlic is golden brown.

2. Add the full can of diced tomatoes and the rinsed cannellini beans and stir until everything is combined.

3. Add in all of the spices and and any extra you’d like and stir. Bring to a boil stirring regularly and then reduce the heat to simmer for at least 10 minutes or until the sauce has thickened up. Ensure you’re stirring regularly. Use the simmering time to prepare the rest of your brunch.

4. SERVE WITH: sautéd broccolini and kale, hashbrowns, vegan sausages, toast, avocado, sautéd mushrooms, vegan bacon, ALL THE BRUNCH THINGS.

I hope you enjoy your brunch!!

Much love,
Dee