Skip to main content


8min read

Savoury Vegan Brunch

by Valentina Concordia

8min read

This dish was dreamed up with lazy, late mornings in mind. Whether relaxing from the night before, or getting ready for a big weekend, it has you covered.

Prep Time


Cook Time



4 servings


Potato rostis: 
4 large potatoes (around 600g)
1 yellow onion
½ tsp salt 
1 tsp cumin
¼ tsp pepper 
3 tbsp olive oil (to fry)

Green Cannellini-Bean Dip: 
400g cooked cannellini beans (1 tin)
½ cup cooked peas 
1 tbsp olive oil
1 tbsp tahini
½ tsp salt
1 lemon, juiced
25g mixed herbs (we used coriander + mint)
¼ cup water 

2 tbsp plant-based yoghurt
1 ½ tsp grainy mustard
1 tsp apple cider vinegar
1 tbsp maple syrup
2 tbsp olive oil
¼ tsp salt 

To serve:
2 avocados
10-15 cherry tomatoes
4 slices rye bread



To make the potato rostis, grate the potatoes and onion with a box grater, into a colander placed over a bowl. Season with salt and let sit for 15 minutes. Squeeze the potatoes and onion of any excess liquid and transfer to a bowl. Add cumin and pepper and mix. Heat the oil in a non-stick pan over medium heat. While it heats, use your hands to form small patties out of your grated potatoes and transfer to the pan. Cook around 4 at a time, letting them cook for around 10 minutes at a time. When golden on each side, transfer to a dish lined with kitchen roll. Repeat with the rest of the rostis.


To make the cannellini bean dip, add your cannellini beans, peas, olive oil, tahini, salt, lemon juice, herbs and water to a food processor or blender. Blend on high for 2-3 minutes, until smooth and creamy. Taste for salt and adjust to taste.


To make the dressing, add the yoghurt, mustard, apple cider vinegar, maple syrup, olive oil and salt into a small bowl and mix until fully combined. Taste for salt/acidity/sweetness and adjust to taste.


Slice your avocado into quarters, toast your bread and slice your cherry tomatoes. Build your dish up starting with your dip, followed by 2 potato rostis, avocado, bread, cherry tomatoes and dressing. Sprinkle with zataar or your favourite seeds/nuts/spices.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.

Shop now
Multi award-winning great taste producer
Certified B Corporation
London Living Wage Employer
Plant Power


Where to find usVeganuaryUltra Processed FoodSustainability(Not at) school dinnerRefer a FriendPlanted blog

Stay in touch

Multi award-winning great taste producer
Certified B Corporation
London Living Wage Employer
Plant Power

© Copyright 2024 Allplants Ltd. All rights reserved