Day 7 of my vegan Whole30 was Saturday, which meant it was about time to try out brunch Whole30-style. I started the day off with a trip to the gym, followed by my favorite reward for going to the gym first thing on the weekend: the farmers market! At the farmers market, I got a very small start to the produce shopping for week 2 of Whole30, and then went home and whipped up this incredibly satisfying brunch,
I love making brunch at home, but most of my beloved brunch recipes are off limit for the Whole30. Tofu scramble, avocado toast, breakfast sandwiches and peanut butter-stuffed French toast are all off the table. Luckily potatoes are still a viable brunch option 🙂 I opted to make a batch of vegan Whole30 roasted potatoes with rosemary. I used a mix of red potatoes and sweet potatoes, but I’ve also made this recipe with all white potatoes and all sweet potatoes. The mix was my favorite version so far, but follow your heart.
In an attempt to combine breakfast tacos and breakfast sandwiches into a beautiful vegan Whole30 creation, I made walnut sausage lettuce wraps. Nut-based meat crumbles are one of the easiest ways to pull a meal together. You just blitz nuts in a food processor until crumbly, then mix in your seasoning. To mimic a sausage-y flavor, I seasoned my walnut crumbles with apple cider vinegar, chipotle powder and sage. I added avocado and hot sauce to the lettuce wraps, and brunch is served!
This brunch of vegan whole30 roasted potatoes and sausage lettuce wraps provides 8g protein from walnuts, 2g from avocado, and 4.5g from the potatoes (assuming a mix of white and sweet potatoes).
- 3 lbs. Yukon gold, red and/or sweet potatoes, scrubbed and cut into small chunks
- 2 T. olive oil
- 1½ T. dried rosemary
- 2 tsp. sea salt
- black pepper, to taste
- Preheat oven to 450F.
- Toss all ingredients in a large bowl (or split between 2 bowls). Spread out on 2 greased or lined baking sheets.
- Roast for 40-45 minutes, tossing halfway. Potatoes should be soft and take on some color.
- 2 c. coarsely ground walnuts
- 2 T. apple cider vinegar
- 2 tsp. chipotle powder
- 2 tsp. dried sage
- 1 tsp. dried oregano
- ¾ tsp. sea salt
- black pepper, to taste
- lettuce leaves (number of leaves needed varies depending on size of leaves)
- 2 avocados, sliced
- hot sauce, for serving
- Combine the walnuts, vinegar, spices and salt.
- Spoon the walnut sausage on top of lettuce leaves. Finish with avocado and hot sauce.