Vegan All-Day English Breakfast
This vegan all-day breakfast is suitable for serving as a weekend breakfast, brunch, lunch or even as a main dinner! Though there are a few components to this meal, it’s really easy to make and takes no more than 30 minutes. The scrambled tofu, beans, muffins and avocado can all be prepared while the sausages and mushrooms are cooking in the oven. Once they’re done, everything is ready to be be plated up.
Ingredients
For the roasted portobello mushrooms:
- 3-4 portobello mushrooms washed and stalks removed
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
6 vegan sausages
For the scrambled tofu:
- 1 TBSP olive oil
- 1 medium onion diced
- 2 tsp minced garlic
- 1 block of firm tofu (about 400g / 14 oz) drained
- ½ tsp ground turmeric
- 1½ tsp ground cumin
- 1 TBSP tamari or low sodium soy sauce
- 6-8 sun-dried tomatoes in oil drained and roughly chopped
- 60 ml / ¼ cup fortified soya milk or other plant-based milk
- handful baby spinach roughly chopped
- salt to taste
400g / 14 oz can baked beans
3 English wholemeal muffins
- vegan butter or mayonnaise for the muffins
1 large avocado, sliced
Instructions
- Pre-heat the oven to 200C (180C fan) / 400F.
- For the roasted mushrooms:In a wide, shallow roasting pan, combine the olive oil and balsamic vinegar. Generously coat the mushrooms in the oil and vinegar mixture, either using a pastry brush or your hands. Arrange the mushrooms in the pan upside down. Cook for 10 minutes then flip the mushrooms over, and continue cooking for a further 15 minutes, until the mushrooms are tender and well browned.
- Cook the sausages according the instructions on the packet.
- For the scrambled tofu:Heat the oil in a large non-stick frying pan (skillet) on medium heat and cook the onion and garlic for a couple of minutes. Crumble the tofu into the pan. Sprinkle the turmeric on top and stir until the tofu has turned yellow. Add the cumin, soy sauce and sun-dried tomatoes to the pan. Cook for 3-4 minutes, stirring now and then. Stir in the milk and continue cooking for 2-3 minutes. Finally, add the spinach and cook for a further minute (until the spinach just starts to wilt). Season with salt, to taste.
- Keep the scrambled tofu on low heat while you warm up the baked beans and toast the muffins.
- Arrange the sausages, mushrooms, scrambled tofu, baked beans, muffins and avocado slices on plates and serve. Any leftovers make a delicious ‘all-day breakfast’ sandwich, stuffed into a pitta bread or tortilla wrap.
Notes
Gluten-Free Option
To make the breakfast 100% gluten-free, the muffins could be replaced with a gluten-free alternative, such as hash browns or mini roasted potatoes. Also, be sure to use tamari soy sauce, as regular soy sauce contains wheat.
To make the breakfast 100% gluten-free, the muffins could be replaced with a gluten-free alternative, such as hash browns or mini roasted potatoes. Also, be sure to use tamari soy sauce, as regular soy sauce contains wheat.
Tried this recipe?Let us know how it was!