How To Make A Perfect Full English Breakfast - Vegan Style!
We all love a good fry up from time to time, but there’s a big misconception that the best fry-ups should always be based around meat and eggs!
We believe that there is a fry up for everyone, and have found a yummy meat-free recipe anyone can enjoy for a lazy Sunday morning, hungover or not…
FOR THE TOMATOES AND MUSHROOMS:
14 CHERRY TOMATOES
1 LARGE PORTOBELLO MUSHROOM, SLICED
OLIVE OIL
SCRAMBLED TOFU:
349g SILKEN TOFU
2 tbsp NUTRITIONAL YEAST
1/2 tsp TURMERIC
1 CLOVE CRUSHED GARLIC
SERVE WITH:
2 VEGAN SAUSAGES - LEEK AND ONION TASTE DELICIOUS!
1 x 200g CAN OF BAKED BEANS
100g COOKED SPINACH
1 SLICE OF WHOLEGRAIN TOAST
- HEAT OVEN TO 200C/180C FAN/GAS 6. PUT CHERRY TOMATOES INTO A BAKING TRAY, DRIZZLE WITH 2tsp OF OLIVE OIL, SEASON AND BAKE FOR 30 MINS OR UNTIL THE SKINS HAVE BLISTERED AND HAVE STARTED TO CHAR. COOK THE BEANS AND SAUSAGES FOLLOWING THE INSTRUCTIONS ON THE PACK SO THEY'RE READY TO SERVE AT THE SAME TIME AS THE SCRAMBLED TOFU.
- POUR 2tsp OF OLIVE OIL IN A NON-STICK FRYING PAN AND BRING IT UP TO A MEDIUM-HIGH HEAT. FRY THE MUSHROOMS UNTIL THEY ARE JUST STARTING TO TURN GOLDEN BUT NOT CHARRED. SCOOP ONTO A PLATE, SEASON AND KEEP WARM UNTIL SERVING.
- CRUMBLE THE TOFU INTO YOUR FRYING PAN AND SPRINKLE OVER THE REMAINING INGREDIENTS AND ADD A GOOD PINCH OF SALT AND PEPPER. IF THE PAN LOOKS A LITTLE DRY ADD A SPLASH MORE OIL. FRY FOR 3-4 MINS OR UNTIL THE TOFU IS BROKEN INTO PIECES, WELL COATED IN THE SEASONING AND HOT THROUGH.
- SERVE WITH SPINACH, AVOCADO AND WHOLE GRAIN TOAST.
*Recipe adapted from BBC Good Food, also, check out avantgardevegan.com for their ultimate vegan cooked breakfast.
Photo Credit: Rezel Apacionado
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