Well here at VeggieVision TV we love eating the VEGAN roast dinner leftovers as much as we do the roast dinner! It can all make the basis for a late night snack or for a bubble and squeak in the morning.  And here as have a twist…. why not turn your VEGAN Sunday roast dinner (or Christmas dinner) leftovers into a breakfast for kings with this delicious Moving Mountains recipe.

Serves 2 Prep: 5 min

Cooking time: 25 min


  • 2 Moving Mountains® Sausage Burgers
  • 1 tbsp vegetable/rapeseed oil
  • ½ white onion, sliced
  • 250g roast potatoes
  • 100g roast carrots
  • 120g cooked brussels sprouts
  • Serve with:
    • 1 avocado, sliced
    • 1 large tomato, sliced
    • ½ lemon
    • 2 tbsp cranberry sauce
    • 2 tbsp vegan yogurt


  1. Start with chopping all the leftover vegetables into 3-4 cm chunks.
  2. Warm up the oil in a large frying pan over a medium heat.
  3. Add the Burgers and cook for 5 minutes on each side.
  4. Take the Burgers off the pan and cover with a plate or kitchen foil to keep them warm.
  5. Add the sliced onion to the same frying pan and sauté for 3 minutes (you may need to add more oil), occasionally stirring.
  6. Add the potatoes and carrots and lower the heat. Stir for 4-5 minutes and add the brussels sprouts. Stir for another 2 minutes. Serve the Christmas fry up over the Sausage Burgers with avocado, tomato, squeeze of lemon and your favourite condiments.

Moving Mountains® Leftovers Breakfast