If you are looking for a hearty and satisfying breakfast that will keep you full for hours, look no further! This vegan English breakfast, inspired by the traditonal, features breakfast patties, sauteed mushrooms, and tomatoes served with tofu scramble, sourdough, a creamy avocado, baked beans, and of course, fried potatoes. It doesn’t get any better than this.
Though there are several components to this breakfast it comes together fairly easily and only uses one pot so there’s no need to worry your kitchen will look like a disaster when you are done.
If you love this English breakfast, you may also enjoy this Easy Baked Tofu and these Crispy Garlic Smashed Potatoes, or for some vegan breakfast recipes try these Vegan Bagels and this Vegan French Toast Casserole.
Why You’ll Love This Vegan English Breakfast
- One pan: Though there are quite a few steps to prepare this breakfast you only need one pan so there won’t be loads of dishes to wash.
- Hearty: Loaded with protein from the veggie breakfast patties and the tofu, this vegan breakfast will keep you full for hours!
- Variety: You won’t find a breakfast that offers as much variety on one plate as this one.
- Combination of flavors and texture: Savory breakfast patties, tofu and baked beans, creamy avocado, and crispy potatoes make this English breakfast a true culinary experience.
Ingredients
- Meatless breakfast patties: Use your favorite or what you’ve got on hand. I like Nature's Fynd best, but I also have used Field & Roast, Beyond, Morning Star, and Gardein.
- Tomatoes: Choose thick, juicy ripe tomatoes to add flavor, texture, and color to the plate.
- Sourdough bread: I used sourdough bread to make this vegetarian breakfast but you can use whatever type of bread you prefer.
- Avocado: A sliced ripe avocado adds creaminess to this vegetarian English breakfast. Pick this up a few days before you want to prepare this recipe so it has time to ripen.
- Mushrooms: Mushrooms add some meatiness to your breakfast. To saute them you’ll need olive oil, garlic powder, and salt.
- Baked Beans: You’ll need a can of white beans like navy or cannellini beans to prepare the baked beans. Simmer them with apple cider vinegar, ketchup, and seasonings, including garlic and onion powder and salt and pepper to infuse them with flavor.
Tofu Scramble
- Firm tofu: I like to use firm tofu, torn into bite-sized pieces, as it has minimal moisture and absorbs flavors well. You could use a extra-firm but you may not get the same intense flavor.
- Seasonings: Tahini, nutritional yeast, and dairy-free milk add flavor to the tofu scramble.
- Turmeric: Turmeric adds a touch of color and some flavor but if you don’t have it you can leave it out.
Potato Hash Browns
- Potatoes: Use starchy potatoes like Russets, cut into small cubes, to make the hash browns. These will crisp up better than other potatoes though other varieties will still work.
- Seasonings: Season the potatoes with garlic powder, onion powder, paprika, and Italian seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spice it all up: Add a touch of cayenne pepper or red chili flakes to the tofu scramble, mushrooms, and/or potatoes to this vegan breakfast recipe.
- Add some cheese: Sprinkle your plate of vegan English fry-up with some vegan cheese.
- Change the seasonings: Swap the seasonings and use a combination of spices like cumin and coriander or use seasonings like oregano and basil.
How to Make Vegan English Breakfast
Prepare your meatless patties and get ready to make an appetizing vegan full English Breakfast! Then follow the rest of the steps to prepare all the other components.
Step 1: Cook the mushrooms. Add the chopped mushrooms to the pan you cooked the patties in and season them with garlic powder, onion powder, salt, and pepper. Cook until softened and then remove from the pan.
Step 2: Cook the tomatoes. Cut the tomatoes in half and add them to the pan. Cook them until they’ve softened and then remove from the pan.
Step 3: Make the toast: Place the bread in the pan and cook until it turns golden brown. Remove and place aside.
Step 4: Prepare the tofu scramble. Add the tofu to the pan along with the seasonings, nutritional yeast, tahini, and dairy-free milk. Combine and cook.
Step 5: Cook the potatoes. Add oil to the pan and once it is hot, fry the potatoes until they start to soften. Stir in the seasonings and continue to cook until the potatoes are crispy.
Step 6: Prepare the beans. Wipe out the pan and add the can of beans, bean water, seasonings, and apple cider vinegar. Cook until the mixture thickens and then remove from the heat.
Step 7: Assemble your plate. Build your plate by placing the mushrooms, tomatoes, toast, tofu scramble, beans, and potatoes, and top with a sliced avocado.
Serving Suggestions
This English breakfast is a meal in and of itself, but here are a few things you can serve it with:
- Add some fruits and veggies with this Mango Blueberry Smoothie or this Mango Protein Smoothie for a power-packed breakfast.
- Make for a weekend brunch with these Chocolate Cinnamon Rolls or these Blueberry Oat Crumble Bars.
- Make and serve as breakfast for dinner with this Vegan Caesar Salad to start.
Expert Tips
- Blot your tofu: Use a dish towel or paper towel to remove any excess moisture from the tofu so it absorbs the flavors of the scramble well.
- Storage: Store uneaten components of this English breakfast in an airtight container in the fridge. Reheat in the microwave or on the store.
- Cut the potatoes the same size: If all the potatoes are the same size, they will cook better at the same pace.
- Keep the components warm: Transfer each prepared component to a cookie sheet and place it into a warm oven so everything stays warm while you finish preparing the other ingredients.
Video
Recipe FAQs
No, there’s no need to peel the potatoes, unless you prefer to eat them that way. Just be sure to wash and scrub them very well.
If you want to shave a few minutes off the prep time, pick up a can of baked beans at the grocery store. Just make sure they're vegan and many baked beans contain ingredients that aren't vegan.
More Plant-Based Breakfast Ideas
Vegan Full English Breakfast
Ingredients
- 1 package of your favorite meatless breakfast patties I used the brand Nature's Fynd, but I also love the brands Field & Roast, Beyond, Morning Star, and Gardein!
- 2 tomatoes
- 2 slices sourdough bread
- 1 avocado
Mushrooms
- 1 drizzle olive oil
- 8 oz mushrooms washed and chopped
- a generous topping of garlic powder and salt
Baked Beans
- 1 can beans drained (save 2-3 tablespoon of the bean water)
- ½ tablespoon apple cider vinegar
- ¼ cup ketchup
- garlic powder
- onion powder
- salt & pepper to taste
Tofu Scramble
- 1 block firm tofu 14 oz
- 2 tablespoon tahini
- ¼ cup nutritional yeast
- ½ cup dairy-free milk
- ¼ teaspoon turmeric
- salt & pepper to taste
Potato Hash Browns
- 1 lb potatoes
- olive oil
- garlic powder
- onion powder
- paprika
- Italian seasoning
Instructions
- Drizzle a generous amount of olive oil in a pan over medium heat. Cook each meatless patty for 2-3 minutes on each side.
- Remove the patties and drizzle more olive oil, then add the washed and chopped mushrooms to the pan. Top with plenty of garlic & onion powder, salt & pepper. Cook for 7-10 minutes, stirring regularly. Taste to see if you need to add more spices and seasoning.
- Remove the mushrooms from the pan, cut the tomatoes in half, and add them to the pan. Cook for 2-3 minutes on each side, until they have softened.
- Remove the tomatoes, add more oil to the pan and add the slices of toast. Cook on both sides for a few minutes, until the toast is golden brown. Then remove the toast from the pan.
- Add more oil to the pan and tear the tofu into medium-sized pieces. Add the turmeric, garlic & onion powder, salt and pepper, nutritional yeast, tahini, and dairy-free milk and mix together. Cook for 7-10 minutes. Taste and add more salt & pepper if needed.
- Wash and cut the potatoes into small cubes. Add them to a pan with a lot of oil. Add a lot more oil this time for the potatoes so they can fry. Then add garlic & onion powder, paprika, Italian seasoning, and salt & pepper. Fry for 15-20 minutes, until super crispy, making sure to stir them frequently.
- Finally, roughly clean off the pan from the potatoes and add the drained can of beans. Add the saved bean water, ketchup, garlic & onion powder, apple cider vinegar, and salt & pepper to taste. Stir and cook until the mixture starts to thicken, then remove from heat.
- Assemble your plate by adding all of the parts, and adding a sliced avocado. Dig in and enjoy! This recipe makes 2-3 servings.
Notes
- Blot your tofu: Use a dish towel or paper towel to remove any excess moisture from the tofu so it absorbs the flavors of the scramble well.
- Storage: Store uneaten components of this English breakfast in an airtight container in the fridge. Reheat in the microwave or on the store.
- Cut the potatoes the same size: If all the potatoes are the same size, they will cook better at the same pace.
- Keep the components warm: Transfer each prepared component to a cookie sheet and place it into a warm oven so everything stays warm while you finish preparing the other ingredients.
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