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Vegan Full English Breakfast

Good for dietary types:

Vegetarian, Vegan

Download the print version here

Prep Time:

25 minutes

Cook Time:

45 minutes

Difficulty level:

Advanced

Serves: 

4

Nutrition

Sodium:

665mg

Calories:

661 kcal

Protein

24g

Potassium:

1554mg

Fibre:

16g

Carbohydrates:

69g

Fat:

24g

Saturated Fats:

3g

Polyunsaturated Fats:

7g

Monounsaturated Fats:

10g

Sugar:

22g

Vitamin A:

70%

Vitamin C:

61%

Calcium:

23%

Iron:

36%

About the Recipe

This recipe requires quite a bit of effort but will be very rewarding and tasty when finished.
Forget your classic English breakfast, everything here is plant based, so perfect if you're a vegan or fancy a change.
The sausages can always be made in batches and frozen ready for when you want to use them if you want a little less faff on a Sunday morning. After the steaming process you can grill the sausages to get them crunchy if you want.

Ingredients

HOMEMADE VEGAN SAUSAGES

  • 1 tin of butter beans drained

  • 100g of oats

  • 3 tbsp of ground chia seeds soaked in 130ml of water

  • 1 onion

  • 2 cloves of garlic

  • Salt and pepper

  • 60g of mixed nuts

  • 1 tsp thyme

  • 1 tsp smoked paprika

  • 1 tbsp of soy sauce

  • 1 tbsp of tomato paste


TOFU SCRAMBLE

  • 450g block on firm tofu

  • 2 tbsp of nutritional yeast

  • 100ml of soya milk

  • 1 tbsp of olive oil

  • Salt and pepper

  • 1 tsp of garlic powder

  • 1 tsp of onion powder

  • 1 tsp paprika

  • 1/2 teaspoon of chilli (optional)


POTATO ROSTI

  • 300g of potato, peeled and grated


SERVE WITH

  • 400g of mushrooms cooked in tsp of butter

  • 8 large tomatoes roasted

  • Homemade beans (See recipe)

Preparation

Steps


  1. To make the vegan sausages. Put the nuts and oats in a food processer and pulse to make small chunks, not a flour, put in a bowl along with all the spices, herbs salt and pepper

  2. Drain the beans, rinse and dry using a paper towel or cloth. Mash them up using a forks and add to the other ingredients including the soaked chia seeds, continuing to crush until well mixed.

  3. Add the soy sauce and tomato paste and mix again. if you want to add more spices or herbs you want.

  4. Form the mixture into sausage shapes and put into some parchment paper and roll up. Wrap these in some tin foil and leave in the fridge while you prepare the other ingredients (or until you want to cook them)

  5. You cook these by steaming them in their wraps over some hot water for around 30 minutes.

  6. For the potato rosti, peel and grate the potatoes onto a piece of kitchen towel cover with a good pinch of salt. squeeze out all water residue from the grated potato by wrapping the towel around the top and squeezing. Heat up a pan with some olive oil and dollop the potato mixture onto the pan in 4 pieces, squashing down to make patties.

  7. To make the tofu scramble, drain the tofu and leave to one side. In a bowl put all the spices together, including the nutritional yeast and salt and pepper and whisk with the soya milk.

  8. squash the tofu into your hands to make chunks and add to a hot pan with the oil. After around 5 minutes add the milky mixture and continue to mix, do this for a few minutes until you reach the right consistency and serve along side the vegan sausages, potato rosti's, cooked mushrooms, homemade beans and tomatoes.

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