Gourmet Irish Brunch Vegetarian Feast: Deliciously Fulfilling and Aromatic

Allergens

Eggs, Dairy (optional)

Ingredients

• 1 large Irish soda bread loaf, sliced
• 4 cups fresh mushrooms, sliced
• 2 cups spinach, chopped
• 1 cup cherry tomatoes, halved
• 8 large free
• range eggs
• 1/2 cup milk or dairy
• free alternative
• Salt and pepper, to taste
• 3 tbsp butter or margarine
• 2 tbsp olive oil
• 1/2 cup vegetarian sausage, sliced
• 1 cup cheddar cheese, grated
• 1/2 cup Irish stout beer (for the beer batter)
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. In a large pan, heat butter and olive oil over medium high heat. Add sliced mushrooms and sauté until tender.
4. Stir in the spinach and cherry tomatoes, cook for 2 minutes or until wilted.
5. Pour the vegetable mixture into an oven safe dish and top with grated cheddar cheese.
6. In a separate bowl, mix together the flour, garlic powder, onion powder, salt, and pepper. Gradually whisk in the Irish stout beer to create a thick batter.
7. Pour the batter over the cheese layer and bake for 25 minutes or until golden brown.
8. While the dish is baking, toast the slices of Irish soda bread.
9. To serve, place two slices of soda bread on each plate, top with a generous portion of the baked vegetable dish, and garnish with fresh parsley.

Chef’s Insight

To enhance the Irish theme, serve this brunch with a glass of Irish breakfast tea or a traditional Irish coffee.

Notes

This recipe is perfect for a vegetarian brunch or dinner party, as it caters to various dietary preferences.