Sunday, 31 May 2020

Vegan Fry Up

My take on the traditional British breakfast with some vegan twists!

Recently I haven't stopped talking about hash browns, I've had such a craving for them. So what better way to enjoy them than with a full English? If you've not heard of a full English breakfast or haven't been to England then all you need to do is go to any cafe in England and you're guaranteed to find one. Though the breakfast itself has changed through the centuries, it typically involves sausages, bacon, fried eggs, tomatoes, baked beans and extras can be toast, mushrooms and black pudding. 

For my vegan version I have missed out some elements trying not to over do it plus I wanted to keep it a little more healthy. So here I've made some delicious baked beans, scrambled tofu, and roasted tomatoes and mushrooms with hash brownsYou could easily add in some vegan sausages, tempeh bacon and toast if you're after the full works! And if you're anything like me, you can have this for lunch or dinner - I love breakfast food for dinner :)

Check out my other breakfast recipes for more inspiration!

Banana Pancakes
Carrot Cake Overnight Oats
Chocolate Pancakes with Chocolate Sauce


Prep: 15 minutes
Cook: 30 minutes
Serves: 2


200g haricot beans
200g passata
1tbsp tom\to puree
70ml water
1 garlic clove chopped
1tsp paprika
Scrambled Tofu
350g Silken tofu
2 Spring onions
1tsp Nutrional Yeast optional
1tsp Turmeric
1tsp Kala Namak/Black salt
Salt & Pepper
150g Mushrooms sliced - chestnut, button or closed cup will work. 
2 Beef tomatoes halved
Vegan Hash Browns store-bought


✿Preheat your oven to 180℃. Pop the hash browns on a baking tray and cook in the oven for 25-30 minutes depending on how crispy you like them.
Make the baked beans. Heat a small saucepan on a medium heat with a bit of oil. Add the garlic and fry for 1 minute, then add the spices and tomato puree and fry for another 1-2 minutes.
✿Finally add the beans, passata and water and bring to a simmer. It will start to pop a lot so bring the heat down low, cover with a lid and let it cook so that it thickens up.
✿After about 15 minutes of the hash browns cooking, add the tomatoes on a separate baking tray with the inside half facing up - let them cook for 20 minutes and for the final 10 add the mushrooms. 
Make the tofu scramble. Heat a little bit of oil in a medium frying pan on a medium heat then add the spring onions and spices and cook for about 2 minutes. Add the tofu and stir around the pan so it is coated in the spices.
✿Use a fork to break it up or mash slightly into smaller pieces. Turn the heat down to low and let it fry for about 5 minutes stirring occasionally and it will thicken more. 
✿Hopefully everything should be cooked at the same time when ready to serve! I recommend some barbecue sauce with your hash browns so yummy. Enjoy!




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