Try this vegan take on the classic English breakfast that boasts vegan sausages
with hash browns, mushrooms, tomatoes, scrambled tofu and baked beans.
FOR THE HASH BROWNS
• 1 large potato, unpeeled
• 1½ tbsp peanut butter
FOR THE TOMATOES AND
• 14 cherry tomatoes
• sunflower oil
• 2 tsp maple syrup
• 1 tsp soy sauce
• ¼ tsp smoked paprika
• 1 large Portobello
FOR THE SCRAMBLED TOFU
• 349g pack silken tofu
• 2 tbsp nutritional yeast
• ½ tsp turmeric
• 1 garlic clove, crushed
• 4 vegan sausages
• 200g can baked beans
1 Cook the potato whole in a large pan of water, boil
for 10 mins then drain and allow to cool. Peel the skin
away then coarsely grate. Mix with the peanut butter
and season well. Set aside in the fridge until needed.
2 Heat oven to 200C/180C fan/gas 6. Put the cherry
tomatoes onto a baking tray, drizzle with 2 tsp sunflower
oil, season and bake for 30 mins, or until the skins have
blistered and started to char. Cook the sausages and
beans following the instructions on the pack so they’re
ready to serve at the same time as the scrambled tofu.
3 Meanwhile, mix the maple syrup, soy sauce and
smoked paprika together in a large bowl, add the
sliced mushroom and toss to coat in the mixture. Leave
to stand while you pour 2 tsp sunflower oil into a nonstick
frying pan and bring it up to medium-high heat.
Fry the mushroom until just starting to turn golden but not
charred. Scoop onto a plate and keep warm until
ready to serve.
4 Put 1 tbsp oil into the frying pan and add spoonfuls of
the potato mixture – you should get about 4. Fry for 3–4
mins each side then drain on kitchen paper.
5 Crumble the tofu into your frying pan and sprinkle over
the remaining ingredients and 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.
6 Divide everything between 2 plates and serve with a
hot mug of tea made using soya milk.
Nutrition per serving
Kcals 644 • fat 26g • saturates 4g • carbs 56g • sugars 19g • fibre 11g • protein 41g • salt 3.11g