Vegan Full English Breakfast
This vegan English breakfast has it all; veggie breakfast patties, sauteed mushrooms, tomatoes, tofu scramble, an avocado, baked beans, and fried potatoes.
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.
Nutrition
Calories: 644kcalCarbohydrates: 75gProtein: 41gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gSodium: 997mgPotassium: 1704mgFiber: 17gSugar: 13gVitamin A: 786IUVitamin C: 41mgCalcium: 253mgIron: 17mg
Tried this recipe?Let us know how it was!