Best Ever Vegan Full English Breakfast

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The recipe below was provided with permission by Miriam of Mouthwatering Vegan Recipes.  Be sure to visit www.mouthwateringvegan.com for more great vegan recipes!

Best Ever Vegan Full English Breakfast

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Recipe by Mouthwatering Vegan Recipes

The secret behind a proper Full English Breakfast is mastery of serving it all hot at once, good quality produce, and preferably only eating it once in a while, as a treat.  That said, this breakfast is far from the ‘greasy spoon’ that we imagine from our bygone non-vegan days. Here it is, in all it’s glory, and all veganized for your culinary pleasure.  It’s quite an art form to get all this ready, with hot tea and toast too – but the challenge really is worth it.

Serves 2

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Recipe by Mouthwatering Vegan Recipes

INGREDIENTS

Olive oil (or other or your choice)
6 vegan sausages (I use Linda McCartney)
4 slices vegan bacon (such as Redwood **see below), cut into squares, and fried for quick ‘fork pick-up’ convenience
1½ cups baked beans
8 to 10 large chestnut mushrooms, cut into thick slices – I cut each one into 3 pieces
A handful of whole cherry tomatoes – I don’t suggest cutting them
A pinch of curry powder – add this to the beans
A drizzle of maple syrup, for the sausages and mushrooms, whilst frying in the griddle pan
1 tsp vegan margarine (optional)
Tthick ‘egg-style’ cheesy omelette – see my cheese omelette (Here) – make as described, but add 2 teaspoons of tahini to it. Then, heat a slightly greased non-stick pan, and, using a ladle, fry a ladle-full 5 minutes on each side, being careful not to let it burn).

Condiments for Dolloping :

HP brown sauce (if you can’t find it locally in the US, try this link)

French’s Mustard – my favourite mustard in the world !

**  http://shop.redwoodfoods.eu/pork-style/rashers-slices.html

(I didn’t have any vegan bacon, so I marinated for a few hours some vegan ‘pork/garlic’ slices I had in the freezer, in smoked paprika and ketchup.  Other brands you can find in the US and Canada are Morning Star, Lightlife and Yves Veggie)

METHOD

  1. Start off by preparing the batter for your ‘cheese’ omelette – see above link, and add 1 teaspoon of tahini to it.
  2. Heat up your serving plates in the oven, or microwave – you choose.
  3. You will need a griddle pan to fry your vegan sausages. Once your sausages have a few griddle imprints (which will increase as the minutes pass by), then chuck in your mushrooms, and stir them on a medium heat. Once they also have some griddle marks, chuck in your tomatoes and let them do the same.  If you see anything getting too much colour, have a warm plate on standby to remove them on to – you can then re-heat them back in the pan, at the last minute.  If you are careful, there should be no need for this.  My griddle pan is huge – around 15 inches in diameter.
  4. Now heat your beans in a saucepan on a low heat, with a pinch of curry and vegan margarine (if using).
  5. Having cut your ‘bacon’ into small pieces, you can fry it in a separate frying pan, until it’s a little golden (I slightly over-did mine).
  6. Now make your omelette in separate pan.  Keep everything on the lowest possible heat, or switch the heat off until you have flipped your omelette.
  7. Having brewed some tea or coffee, and maybe made some toast, some marmalade is a wonderful extra treat to have on the table, as is freshly squeezed cold orange juice.
  8. If it’s a Saturday or Sunday, then this can be a huge treat for yourself, friends and/or family – a celebration of culinary fun food, full of Flavour and Fun.
  9. Lay it on, tuck in and Enjoy!
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Recipe by Mouthwatering Vegan Recipes

If you enjoyed this recipe, check out more from Miriam Sorrell on Amazon.

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