A Proper Vegan Full English Breakfast

A proper fry-up vegan style. Who doesn’t love a good old fashioned greasy breakfast. I find an full English is so wonderfully nostalgic. It always brings me back to enjoying hearty breakfasts with friends after late nights of debauchery. Nowadays I’m more sensible (or more boring) and this recipe is my go to when I need a little salty goodness in the morning.

A traditional english breakfast is considered one of most calorific British specialties, but also one of the most polluting. Lashings of pork, eggs, and dairy isn’t the most environmentally friendly of breakfast. However, you can enjoy a greasy fry up and eat sustainably. Switching most of the salty full-english staples for plant based equivalents.

So what does a proper vegan full English consist of? Well, in my book, you’ve got to have some silky scrambled tofu, crispy tempeh bacon, salty fried potatoes and of course tomatoes and mushrooms. This recipe normally serves 4 just fine, but is perfect for 2 if your super hungry and feeling the effects of a hangover!

Now go and fry up this delicious mess, eat it all and collapse on the sofa for a binge watch of that guilty pleasure tv show.

When to eat

If you’re trying to eat this recipe seasonally, you should keep your eye on the tomato season. Cherry tomatoes are available throughout June to late September. Outside these months I like to switch out the tomatoes for some fried greens. I take a cabbage and slice into ribbons and then fry with a little sunflower oil and salt. It’s so savoury and works a treat with the rest of the breakfast.

Recipe

Serves 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

This meal is around 87% less polluting than the average UK meal.

  • Eating this recipe will save around 2.55 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.04 KM in a modern car.

Ingredients

Scrambled Tofu

  • 400 g Tofu
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Turmeric
  • 1 Tablespoon Sunflower Oil

Tempeh Bacon

  • 175 g Tempeh
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Maple Syrup
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Liquid Smoke (don't worry if you don't have, the other ingredients will do just fine)
  • 1 Tablespoon Sunflower Oil

Fried Potato Slices

  • 800 g Boiled Potatoes (Preferably refrigerated overnight)
  • 2 Tablespoons Sunflower Oil

Fried Mushrooms

  • 500 g Chestnut Mushrooms
  • 2 Tablespoons Sunflower Oil
  • 1 Tablespoon Soy Sauce

Baked Beans

  • 1 Tablespoon Tomato Puree
  • 1 Teaspoon Smoked Paprika
  • 1 Tablespoon Sugar
  • 1 Tablespoon Soy Sauce
  • 240 g Cooked Cannellini Beans (one 400g tin, drained)
  • 100 g Passata

Grilled Tomatoes

  • 300 g Cherry Tomatoes
  • 1 Tablespoon Sunflower Oil

Instructions

Grilled Tomatoes

  • Heat your oven grill to high.
  • Place the cherry tomatoes in a small oven tray and cover with the sunflower oil and a pinch of salt.
  • Place the tomatoes under the grill for 10 minutes or until they soften and the skins begin to blacken.
  • Remove and cover with foil, keeping warm in an oven on a low heat.

Baked Beans

  • Place all the baked bean ingredients in a small saucepan, mix well and bring to the boil. Turn down to a simmer and gently cook for around 5 minutes until the bean sauce has reduced to desired consistency.
  • Reduce the heat of the pan to very low, cover, and keep warm until needed.

Fried Mushrooms

  • First prep your mushrooms. Give them a decent wash before chopping. Leave most of your mushrooms whole and chop those that are very large in half.
  • Heat the sunflower oil in a saucepan over a high heat. Toss in the mushrooms and fry for a few minutes. Pour over the soy sauce, cover the pan with a lid, and reduce the pan heat.
  • Cook for 5 – 10 minutes until the mushrooms have softened. These can be kept warm on the hob until needed.

Scrambled Tofu

  • Take your tofu and place in a small mixing bowl. Scramble the tofu until it resembles a rough crumb. Tip in the turmeric and garlic powder and combine with the tofu until it has an even colour.
  • Heat a tablespoon of sunflower oil in a small saucepan over a medium heat. Pour in the tofu and fry for about 5 – 8 minutes until the tofu has heated through and softened a little. Reduce the heat of the pan and keep warm until needed.

Tempeh Bacon

  • Slice your tempeh into thin long slices. Make the bacon glaze by mixing together the soy sauce, maple syrup, liquid smoke, and smoked paprika in a small bowl.
  • Heat the sunflower oil in a large frying pan over a medium-high heat. Toss in the tempeh and fry each side of the slices for around 2 minutes, or until they begin to take a little colour.
  • Pour in the glaze, coating all of the pieces well. Reduce the glaze until the the tempeh pieces are sticky and dark brown. Remove from the heat and reserve until needed.

Fried Potato Slices

  • Take your pre-cooked potatoes and slice into 1cm thick circles. (If you haven't pre-cooked your potatoes, don't worry, just boil them until soft and cool rapidly with cold water).
  • Heat the sunflower oil in a large frying pan over a medium-high heat. Tip in the potatoes and cook each side for around 2 minutes, or until it is nicely golden brown. Remove and season with kosher salt.
5 from 4 votes
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