Mini Vegan Full English Hash Bites

Recipe Introduction

Quick Hook

Fancy some vegan brunch appetizers that'll knock your socks off? I'm talking about little bites of heaven, packed with flavour and totally plant based.

The winning combo is smoky, savoury, and satisfying you seriously won't believe it's vegan.

Brief Overview

These Mini Vegan "Full English" Hash Bites are inspired by the hearty British breakfast. This is amped-up comfort food, ideal for sharing.

They're medium difficulty, taking about an hour and fifteen minutes total, yielding around two dozen cute little appetizers.

Main Benefits

Honestly, these are packed with sneaky goodness. The avocado provides healthy fats, the beans offer protein and fiber. They're perfect for a casual brunch or even a potluck.

What makes them extra special? That smoky baked bean flavour combined with creamy avocado.

Building Blocks: The Ingredients for Your Vegan Bites

First, you'll need the stuff for the potato hash . Olive oil is the base. Next, you'll need yellow onion, garlic, Yukon Gold potatoes, and red bell pepper.

We'll throw in some smoked paprika, parsley, salt and pepper.

Next up are the delicious, smoky baked beans. Again, you start with olive oil, then some yellow onion and garlic.

Now grab those navy beans, tomato paste, maple syrup, apple cider vinegar, and Dijon mustard. Season it up with smoked paprika, salt and pepper.

Finally, for the magic avocado egg , you'll need ripe avocados, lemon juice, turmeric powder, and salt. And, if you want to get really authentic, a pinch of black salt for that eggy flavour.

Getting Started: Let's Prep The Potato Hash

Peel and dice the spuds, bell pepper and onion. Mince the garlic. This prep makes cooking smoother. Nobody wants to be chopping while the pan is smoking, you know?

The Secret Sauce: Smoky Baked Beans from Scratch

Don't skip this part. Sauté the onion and garlic in olive oil until soft. Then, toss in the beans, tomato paste, maple syrup, vinegar, smoked paprika, and mustard.

The Star: Avocado “Egg” Yolk Time

This is what sets it all apart. Mash the avocado with lemon juice, turmeric, and salt until super smooth. The turmeric gives it that sunny, yolky color.

The black salt, if you have it, adds a little eggy magic. I like to use a piping bag.

Ingredients & Equipment

Let's get down to brass tacks! You can't make magic without the right bits and bobs. This part is all about the ingredients we need to make these incredible vegan brunch appetizers.

Main Ingredients

Here’s the lowdown on what you need for about 24 of these mini vegan appetizers . Remember, quality counts, especially when it comes to those spuds.

For the Potato Hash:

• Olive oil: 1 tablespoon (15ml) . Any old olive oil will do!
• Yellow onion: 1 medium (about 1 cup, 140g ), finely diced.
• Garlic: 2 cloves , minced. Don't skimp!
• Yukon Gold potatoes: 1 pound (450g) , peeled and diced small. Get good quality potatoes; you'll taste the difference.
• Red bell pepper: 1/2 (about 1/2 cup, 75g ), diced small.
• Smoked paprika: 1/4 teaspoon (1.5ml) . Adds a lovely smoky depth.
• Salt and black pepper: To taste, obviously.
• Fresh parsley: 2 tablespoons (30ml) , chopped.

For the Smoky Baked Beans:

• Olive oil: 1 tablespoon (15ml) .
• Yellow onion: 1/2 medium (about 1/2 cup, 70g ), finely diced.
• Garlic: 1 clove , minced.
• Navy beans: 1 (15-ounce) can (425g) , rinsed and drained. You could use other beans but navy beans work best.
• Tomato paste: 1/4 cup (60ml) .
• Maple syrup: 2 tablespoons (30ml) .
• Apple cider vinegar: 1 tablespoon (15ml) .
• Smoked paprika: 1 teaspoon (5ml) .
• Dijon mustard: 1/2 teaspoon (2.5ml) .
• Salt and black pepper: To taste.

For the Avocado "Egg" Yolks:

• Ripe avocados: 2 (about 300g ). They need to be perfectly ripe.
• Lemon juice: 1 tablespoon (15ml) .
• Turmeric powder: 1/4 teaspoon (1.25ml) . Just for color!
• Salt: To taste.
• Black salt (kala namak): Optional pinch. This is the secret to making it taste egg -y.

Optional Garnish:

• Fresh parsley sprigs
• Vegan bacon bits (store-bought or homemade).

Seasoning Notes

Smoked paprika is your best mate here. It gives the whole dish that campfire-y, hearty vibe, perfect for our smoky baked beans and potato hash .

The black salt in the avocado egg is what takes it to the next level. Honestly, it’s like magic! If you can't get hold of black salt, don't fret, just miss it out.

Equipment Needed

You don't need a kitchen the size of Wembley Stadium to pull this off. The essentials include:

• Large skillet
• Medium saucepan
• Potato masher
• Small mixing bowl
• Baking sheet
• Piping bag (optional, for the avocado egg )

No piping bag? No worries. Just use a spoon, you'll still end up with great savory vegan appetizers . Honestly, sometimes I just chuck it all together with my hands! Let's get cooking up these vegan brunch ideas and create something that's a plant based party in your mouth.

These are great vegan breakfast bites or anytime mini vegan appetizers . You know what? They are just awesome vegan treats.

Mini Vegan "Full English" Hash Bites: Cooking Up a Storm!

Right, so you want to make some vegan brunch appetizers that'll knock your socks off? I've got just the ticket! These Mini Vegan "Full English" Hash Bites are inspired by that classic brekkie.

And honestly, who doesn't love a good vegan full english , especially when it's bite sized and packed with flavor?

Prep Like a Pro: Mise en Place Magic

First things first, let's get organized. Dice 1 medium yellow onion , mince 2 cloves garlic , and dice 1 pound Yukon Gold potatoes and 1/2 red bell pepper .

Prepping everything beforehand is key, trust me. It saves a ton of time. And, you know, stops you from crying over onions while simultaneously burning the potatoes.

Oh my gosh, it's a nightmare, haha! Also, if you're making the smoky baked beans from scratch, get those ingredients ready too.

This will save you so much time, I promise!

Hash It Out: Cooking the Potato Base

1. Heat 1 tablespoon olive oil in a large skillet. Sauté the onion and garlic until softened.
2. Add the diced potatoes and bell pepper. Season with 1/4 teaspoon smoked paprika , salt, and pepper.
3. Cook for about 15- 20 minutes over medium heat , until the potatoes are tender and golden brown. Stir occasionally to prevent sticking. Visual cue: You want them to be nice and crispy around the edges.
4. Stir in 2 tablespoons chopped fresh parsley at the end.
5. Set aside.

The Secret to Perfect Avocado "Eggs"

Mash 2 ripe avocados with 1 tablespoon lemon juice , 1/4 teaspoon turmeric powder , and salt. Add a pinch of black salt for that "eggy" flavor.

Transfer to a piping bag, if you're feeling fancy. Otherwise, a spoon will do.

Pro Tips for Vegan Brunch Ideas

Want to take these mini vegan appetizers to the next level? Try making the smoky baked beans from scratch. The recipe's easy and the taste is unreal.

And remember, taste as you go! Adjust the seasoning to your liking. You can even make the hash a day in advance.

Store it in the fridge and reheat before assembling. Honestly, these vegan breakfast bites are a game changer for any brunch.

This can create some amazing plant based brunch recipes for you to enjoy. If you are looking for savory vegan appetizers this is it.

Also, make sure to use this as a great start to build your recipe knowledge.

Recipe Notes for the Best Mini Vegan "Full English" Hash Bites

These vegan brunch appetizers are all about getting the little details right. Honestly, they're dead easy to make. Here are some tips and tricks for absolute success.

This is where you get a next level of vegan brunch ideas and savory vegan appetizers .

Nailing the Plating

Presentation matters, right? Think rustic charm. Arrange your mini vegan appetizers artfully on a wooden board. Garnish with fresh parsley and maybe a cheeky vegan bacon bit or two.

Serve with a side of smoky baked beans for dipping. Imagine you are serving it together with a vegan full english .

• Go for a scattering of fresh herbs to make it a Instagram worthy plant based brunch recipes .

Storing Like a Pro

• Fridge: Store leftover potato hash and baked beans separately in airtight containers for up to 3 days.
• Freezer: I wouldn't freeze the avocado. The hash and beans freeze okay for about a month. Thaw in the fridge overnight.
• Reheating: Reheat the hash and beans separately in a pan until piping hot. Don't microwave the avocado egg. Eugh.

Swaps and Twists

Want to mix things up? Course you do!

• Dietary: For a gluten-free option, just double check your baked beans are GF.
• Seasonal: In the autumn, swap bell peppers for roasted butternut squash in the hash. Adds a lovely sweetness. Honestly? I like them both. You can even consider adding vegan breakfast bites .

Nutrition Lowdown

Each serving of these little vegan brunch appetizers packs a punch. Expect around 120-150 calories, 3-5g protein, and a decent dose of fibre.

Avocados are a great source of healthy fats. Navy beans provides plant based protein.

I hope these vegan brunch appetizers become a brunch staple for you, and inspire you to get creative with your own plant based recipes. Enjoy.