Try this recipe with vegan cauliflower hashbrowns from ‘Strong Roots’ (available in most supermarkets) with fried mushrooms and broccoli for a quick healthy meal that has some of the comfort and memories of a traditional Irish fry-up but still packs in the veggies! 😜

Category: Main meal | Serves: 4-6

Prep time: 20 minutes | Cooking time: 30 minutes



-3 teaspoons sunflower/rapeseed oil 

-3 shallots or 1 small onion, chopped

-1 clove garlic, finely chopped

-300g white mushrooms

-175g (6oz) small broccoli florets

-375g frozen Cauliflower hash browns (‘Strong Roots’ bag with the frozen product)

-Freshly ground black pepper and salt

– 500g cherry vine tomatoes 



The cauliflower hash brown from ‘Strong Roots’ are absolutely delicious. Not just they are vegan but low in sugar and fat saturates.


  1. Preheat the oven. Place the frozen product in a single layer on an oven tray and cook it at 180 degrees for 15-20 minutes. During cooking turn once.
  2. Heat 3 tsp oil in a heavy-based saucepan/grill pan. Add the chopped mushrooms with some black peppers and salt; cook for 1-2 minutes, stirring regularly.
  3. Add chopped onion and garlic, cook for about 5 minutes or until onions are softened and the mushrooms are soft and browning.
  4. Meanwhile, cook broccoli in a separate pan of boiling water for about 5 minutes or until tender with a pinch of salt. Drain well.
  5. When everything is ready put them on a plate and serve immediately. Chop some cherry vine tomatoes and decorate the meal. Enjoy!


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