Vegan Cooked Breakfast
The taste of lazy Sundays – this vegan cooked breakfast can include the ‘Full Works’ or just a handful of our suggestions below.
Servings
2
Cook Time
25minutes
Servings
2
Cook Time
25minutes
Ingredients
Instructions
  1. Pre heat the oven as recommended on your chosen vegan sausages pack. Place sausages in the oven to cook for 20-30 minutes (see box for details). If also using hash browns, we throw these in at the same temperature as the sausages and all on the same tray – to save time and washing up!
  2. Whilst the sausages are cooking, prepare your other stove top ingredients. Pour the tin of baked beans into a saucepan. Chop the mushrooms and tomatoes, or leave whole if desired, and place in a small frying pan with a drizzle of olive oil. We also like to add a little salt and pepper.
  3. Cook the mushrooms and tomatoes on a medium heat whilst you prepare your avocado. We like to slice the avocado in half, then cut long smaller slices to arrange on our plate but you can play with this. Perhaps choose big uncut chunks of avocado or even smashed avocado with a dash of lime.
  4. When the sausages and hash browns are about 5 minutes from being ready, turn the baked beans on at a medium to high heat, stirring regularly to prevent sticking and place your bread in the toaster (if using).
  5. If you’ve timed it right, whip out your perfect shade of toast and butter, whilst loading up your plates with all your other Vegan Cooked Breakfast ingredients, in as messy a fashion as you please.
  6. Useful Tip: Cooked Breakfasts always involve lots of juggling and precision timing – we recommend turning individual ingredients to lower heats if you notice something will be finished before other items are cooked. The heat on low helps you create the perfect end results whilst keeping everything hot for serving.
  7. Serve with tea or coffee with a plant-based milk (we love Oat Milk) or freshly squeezed orange juice.
Recipe Notes

You may also like to add a scrambled tofu egg replacement to compliment your breakfast, bulk out the veggies with fresh spinach in your tomato and mushroom pan or spice up your baked beans with chilli flakes or cayenne pepper. There are no rules – so have fun!

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