Who doesn’t love a proper cooked breakfast? We certainly do! Perfect for lazy weekend mornings, our vegan take on a traditional fry up is bursting with delicious flavours, lower in saturated fat than it’s meaty counterpart and the ultimate way to start your day!
You can use your favourite plant based sausages and bacon for this recipe, or you can have a go at making our seitan bacon – well worth the effort! We have included homemade beans in the recipe, which are delicious and sugar free, but you can always use shop bought ones if you want to make things easier.
For a very quick and easy scrambled tofu, for this recipe or on its own, make up a batch of our Tofu ‘egg’ seasoning first, you will use it all the time!
You can add other elements if you wish, baked hash browns or avocado are a favourite too, enjoy!
Ingredients
Homemade baked beans
- 400g tin cannellini or haricot beans (or any white beans)
- 2 tbsp tomato puree
- 150ml vegan stock
- ½ tsp garlic granules
- ½ tsp onion granules
- ½ tsp paprika
Sausages & bacon
- 4 plant based sausages
- 4 rashers of plant based bacon
Mushrooms & spinach
- 100g baby spinach leaves
- 100g mini portobello mushrooms
- 100g button mushrooms
- 1 tbsp olive oil (or plant based spread)
- ¼ tsp nutmeg
- ¼ tsp garlic granules
- salt & pepper to taste
Roasted vine tomatoes
- roughly 16 cherry tomatoes on the vine cut into two branches
- 1 tbsp olive oil
- pinch of salt preferably sea salt
Tofu scramble
- 2 slices sour dough bread
- 200g (about half a block) medium firm tofu (we use cauldron)
- 75ml dairy free milk (we use oat milk)
- 1 tbsp olive oil
- 3 tsp our Tofu 'egg' seasoning OR
- ¼ tsp garlic granules
- ¼ tsp onion granules
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp turmeric
- ½ tsp black salt (Kala Namak)
- 2 tbsp nutritional yeast (nooch)
- handful fresh parsley and chives, chopped or 1 tsp each of dried
Instructions
- Pre heat the oven to 200°C (180°C fan).
Homemade baked beans
- Drain and rinse the beans then add everything to a small – medium sized saucepan.
- Bring to the boil then reduce to a simmer.
- Simmer for around 15 – 20 mins until the liquid has reduced by half and thickened and the tomato paste has lost its bitterness.
- Remove from the heat and set aside until later.
Sausages and tomatoes
- Bake the sausages on a pre heated baking tray for 10 mins, or according to the packet instructions.
- Place the vine tomatoes on a baking tray, drizzle with olive oil and sprinkle with salt, then bake in the oven at the same time as the sausages.
Mushrooms & spinach
- Slice the portabello mushrooms into thick slices and half the button mushrooms if large. Add them, along with the other ingredients to a small – medium sized saucepan, turn the heat down quite low and cover. Stir frequently to stop them catching on the bottom. Add a little more oil or water if they are sticking.
- Once the mushrooms are cooked and most of the liquid has evaporated and the spinach has wilted, turn off the heat and set to one side.
Keep everything warm
- Once the sausages are cooked and the tomatoes are soft, turn off the oven, but leave them in there as it cools down to keep them warm.
- Fry the vegan 'bacon' in a frying pan until crispy, then add to the baking tray with the sausages in the oven to keep warm.
Scrambled tofu
- Drain the tofu, but don't press, you want to keep some of the moisture.
- Heat the oil in a frying pan then crumble the tofu into the pan. Cooking on a gentle heat, stirring occasionally for 2-3 mins
- Meanwhile mix the seasoning ingredients together (if not using our 'egg' seasoning)
- Sprinkle the seasoning over the tofu and stir to coat.
- Add the oat milk and stir to combine. Cook gently for 2 more minutes, until the milk has reduced to a creamy sauce and the tofu resembles scrambled egg.
- Toast the sour dough slices
Serve
- Re heat the baked beans and mushroom mixture on the stove until hot through, then add to the plate along with the other ingredients from the oven, the scrambled tofu, mushrooms and the sour dough toast and serve. Enjoy!