Forget grease-laden plates, this vegan fry-up is the answer to all of your weekend (and nutrition) prayers. We’ve swapped the eggs with scrambled chickpeas and made sure your firm favourites have a place on the plate.

Serves: 2

Nutrition per serving: kcal: 425, Protein: 17g, Carbs: 52g, Fat: 16g


• 1 tsp. Organic Virgin Coconut Oil
• ½ white onion (finely chopped)
• ½ tsp. turmeric
• 150g chickpeas (drained)
• ½ tsp. paprika
• 1 tsp. ground cumin
• 2 tbsp. hummus
• Seasoning
• 4 large flat mushrooms
• 10 vine tomatoes
• 1 avocado (or two if you’re ravenish)
• 2 slices sourdough bread (to be toasted)


1. First, drain the chickpeas, but make sure you keep hold of the brine. Then, pour the chickpeas into a small bowl with 1-2 tbsp. of the brine. Crush the chickpeas with a fork, leaving a few chickpeas whole.
2. Place the coconut oil in a frying pan on a medium heat. Once melted, turn onto a high heat and add the finely chopped onion and fry for 3-4 minutes until golden.
3. Add the turmeric and paprika to the onions and fry for another 30 seconds while stirring. Then, add the mashed chickpeas and continue to fry for 3-4 minutes, stirring occasionally. Remove from the heat and stir through the hummus, then set aside.
4. Sprinkle the large flat mushrooms with a dash of olive oil and season with salt and pepper. Now place the mushrooms and tomatoes onto a baking tray and pop them under the grill for 5-7 minutes on a high heat.
5. It’s finally time. Place the components on a plate with sliced avocado(s) and toasted sourdough bread. Tuck in.



Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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