Ingredients:
- 1 tablespoon olive oil (15ml)
- 1 medium yellow onion, finely diced (approx. 1 cup) (140g)
- 2 cloves garlic, minced (2 cloves)
- 1 pound Yukon Gold potatoes, peeled and diced small (450g)
- 1/2 red bell pepper, diced small (approx. 1/2 cup) (75g)
- 1/4 teaspoon smoked paprika (1.5ml)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (30ml)
- 1 tablespoon olive oil (15ml)
- 1/2 medium yellow onion, finely diced (approx. 1/2 cup) (70g)
- 1 clove garlic, minced (1 clove)
- 1 (15-ounce) can navy beans, rinsed and drained (425g)
- 1/4 cup tomato paste (60ml)
- 2 tablespoons maple syrup (30ml)
- 1 tablespoon apple cider vinegar (15ml)
- 1 teaspoon smoked paprika (5ml)
- 1/2 teaspoon Dijon mustard (2.5ml)
- Salt and black pepper to taste
- 2 ripe avocados (approximately 300g)
- 1 tablespoon lemon juice (15ml)
- 1/4 teaspoon turmeric powder (1.25ml) (for color)
- Salt to taste
- Optional: pinch of black salt (kala namak) for an 'eggy' flavor
- Fresh parsley sprigs
- Vegan bacon bits (store bought or homemade)
Instructions:
- Prepare the Potato Hash: Sauté onion and garlic in olive oil. Add potatoes and bell pepper, season, and cook until tender and golden brown. Stir in smoked paprika and parsley.
- Make the Smoky Baked Beans: Sauté onion and garlic in olive oil. Add beans, tomato paste, maple syrup, vinegar, smoked paprika, and mustard. Simmer until thickened. Mash some of the beans for a creamier texture.
- Prepare the Avocado 'Egg' Yolks: Mash avocados with lemon juice, turmeric, and salt until smooth. Season with black salt if desired. Transfer to a piping bag fitted with a round tip (optional).
- Assemble the Mini Bites: Arrange small mounds of potato hash on a baking sheet. Top each with a spoonful of baked beans. Pipe (or spoon) a dollop of avocado 'yolk' on top of the beans.
- Garnish (Optional): Sprinkle with vegan bacon bits and fresh parsley sprigs.
- Serve Immediately: Enjoy your vegan 'Full English' hash bites warm.