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Cheesy Dogs Breakfast

Catherine BarclayCatherine Barclay
A warm, veggie‑packed reinvention of a childhood classic. This WFPB version keeps all the cosy, end‑of‑week “use what you’ve got” charm, tossing soft potatoes, sweet apple, broccoli, spinach, and golden onions with tahini, tamari, and savoury nutritional yeast for that cheesy, umami depth. Cashews and sunflower seeds add crunch, while turmeric, cumin, garlic, and black pepper bring gentle warmth. It’s nostalgic, hearty, and quietly nourishing — the kind of breakfast that feels like home.
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Course Breakfast, Main Course

Ingredients
  

  • 1 lrg brown onion diced
  • 2 cup broccoli florets chopped small
  • 3 cooked potatoes diced
  • 2 cups baby spinach
  • 1 apple sliced
  • ½ cup cashew nuts
  • 1 yellow capsicum (bell pepper) diced
  • 2 tbsp tahini
  • ¼ cup sunflower seeds
  • 3-4 tbsp tamari or low sodium soy sauce
  • ¼ cup nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp turmeric powder or grated root
  • ½ tsp ground cumin
  • black pepper

Instructions
 

  • Saute the onion in a little water or stock for 5 minutes to brown in a large pan
  • Add all other stirring over medium heat until the broccoli florets and capsicum is soft.
  • Add water in small amounts when needed.
  • Serve immediately.
Keyword Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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