On our very last day in Australia, when we were in Perth, we decided we wanted to go out for breakfast somewhere. The vegan food in Australia is so amazing, it seemed only fitting that we made sure to have one last meal.
This meal happened to be at a little cafe called Flora & Fauna, and if you’re ever in Perth, I highly recommend you check it out. They have some of the most delicious and beautiful looking brunch meals and you’ll be spoilt for choice in what to pick.
Sam ended up having a mushroom bagel dish, and this is where the inspiration for this recipe comes from. Tomato marinated mushrooms on a homemade toasted bagel, what more could you want?
So this dish consists of loads of tomatoey, marinated mushrooms, with a hint of smokiness and a touch of sweetness. The longer you have time to leave them to marinate, the better, as they’ll become even more flavoursome the longer they’re left. If you know you’re having them for breakfast, then begin marinating them the night before, and your tastebuds will thank you. If you don’t have time to marinate them for so long, then don’t stress. Even if you marinate them for just 10 minutes, they’ll still be packed full of flavour. But as always, give them as long as possible.
We also recommend making your own bagels for this. We have our own vegan poppyseed bagel recipe, so go ahead and make them first. This dish is a great recipe if you’re having friends or family around for brunch. It’s a real show-stopper and makes for a delicious start to the day. That being said, over at The Rose & Bean, we don’t think meals like this have to be solely reserved for breakfast, and we’ve had it for dinner before as well, which is just as great.
If you’re having it for brunch, why not serve it with your own homemade vegan croissants as well? Then your guests will really be blown away! Get cooking and let us know how you get on.
Vegan Marinated Tomato Bagels
- 280g button mushrooms
- 180ml tinned tomatoes
- 60g sundried tomatoes
- 30ml soy sauce
- 3tsp mild curry powder
- 1.5tsp smoked paprika
- 1.5tsp dijon mustard
- 1tsp tomato paste
- 2tsp sugar (or natural sweetener of your choice)
- 1tbsp extra-virgin olive oil
- 2 bagels
- Sprouted greens for serving (optional)
- Step 1 Begin by cutting your mushrooms into chunky slices and place into a large sandwich bag
- Step 2 In a blender or food processor, add your tinned tomatoes, sundried tomatoes, soy sauce, curry powder, smoked paprika, dijon mustard, sugar and tomato paste. Blend until smooth
- Step 3 Pour your marinade into the sandwich bag with your mushrooms, and then mix it all together to ensure mushrooms are well covered
- Step 4 Leave in the fridge for as long as possible (minimum 10 minutes, ideal time is overnight)
- Step 5 Once the mushrooms have been marinating for as long as possible, in a large frying pan over a medium heat, heat up the olive oil
- Step 6 Once hot, tip in your mushrooms and remaining marinade and fry until soft
- Step 7 Once cooked, place mushrooms over toasted bagels and top with sprouted greens
- Step 8 Serve!