A Proper Vegan Full English Breakfast

Serves: 4
Takes: 45 mins

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.


Scrambled Tofu

Name Amount
Tofu 400 g
Garlic Powder 1/2 a Teaspoons
Turmeric 1 Teaspoon
Sunflower Oil 1 Tablespoon

Tempeh Bacon

Name Amount
Tempeh 175 g
Soy Sauce 2 Tablespoons
Maple Syrup 1 Tablespoon
Smoked Paprika 1 Teaspoon
Liquid Smoke 1 Teaspoon
Sunflower Oil 1 Tablespoon

Fried Potato Slices

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

Fried Mushrooms

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

Baked Beans

Name Amount
Tomato Puree 1 Tablespoon
Smoked Paprika 1 Teaspoon
Sugar 1 Tablespoon
Soy Sauce 1 Tablespoon
Cannellini Beans 240 g (400g tin drained)
Passata 100 g

Grilled Tomatoes

Name Amount
Cherry Tomatoes 300 g
Sunflower Oil 1 Tablespoon

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.


  1. 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 under the grill for 10 minutes or until the tomatoes soften and the skins begin to blacken. Remove and cover with foil, keeping warm in a oven on a low heat.
  2. Now cook the 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 cook for around 5 minutes until the beans have reduced to desired consistency. Reduce the heat of the pan to very low, cover, and keep warm until needed.
  3. Next prep your mushrooms. Leave most of the mushrooms whole, only halving those that are very large. Heat a tablespoon of 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.
  4. 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.
  5. 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.
  6. To make the tempeh bacon, slice your tempeh into thin long slices. Make the bacon glaze by mixing together all the rest of the tempeh bacon ingredients, apart from the sunflower oil, in a small bowl.
  7. Heat the tablespoon of 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.
  8. To create the 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.
  9. Now you are ready to eat! Serve you breakfast with slices of toasted bread, buttered with margarine - the dream!

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