World, meet my breakfast. Breakfast, meet the world. I’ve been eating this a few times a week since I landed back in Sydney and am still in love with it! Granted, I also haven’t been working, but I won’t stop this nourishing indulgence once I start again – with a bit of advance preparation, it’s super easy. So easy, in fact, that I pack it hot in a thermos jar for my flat mate to take to work.
I prepare all and refrigerate/freeze the ‘core components’ below once a week, except for the mushrooms which are cooked fresh. I’ll create separate blogs for each and add in links to this post over the next week or so, so the below will show you how to pull it all together – you need to decide just quantities to use based on how many people you’re cooking for, and how hungry you are : )
Definitely open to other additions if anyone wants to share!
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free