If you haven't tried a vegan full English breakfast, you're missing out. Otherwise known as an English fry-up, a full English breakfast traditionally consists of bacon, eggs, baked beans, mushrooms, tomatoes and toast.
So, what's a vegan to do? Check out this recipe, vegan friends! I've made a lighter, healthier plant-based version of this iconic British breakfast. Think of it as a healthy fry up breakfast that will be loved by vegans, vegetarians and omnivores.
I normally start my morning with a smoothie or a bowl of vegan cereal. But, let's face it, sometimes you need a proper full English breakfast! Make no mistake about it - this is a BIG plate of food. There's quite a few individual parts to cook. So, all in all, it usually involves using lots of pots and pans.
That's why I've designed this vegan full English breakfast to be cooked mainly on one baking sheet. Not only is cooking a full English breakfast in the oven healthier than frying it, it reduces the amount of dishes you'll need to wash later. Always a good thing.
Let's get started!
How To Make A Vegan Full English Breakfast
- Preheat your oven to 425 F (218 C). Grease a large baking sheet with 1 tablespoon of olive oil to prevent your vegan breakfast from sticking to the pan.
- Cut your potato into half inch cubes. Be sure to not make the pieces too small, or your potatoes will cook too quickly. There's no need to peel them. Just chop them up, put them in a bowl and add 1 tablespoon of olive oil, the smoked paprika, garlic powder and salt. Spread them out evenly on the baking sheet and cook them for 10 minutes.
- Reduce the temperature of your oven to 400 F (204 C). Turn your potatoes over. Add your vegan sausages to the sheet pan. Cook for a further 15 minutes. Please note that different brands of vegan sausages will need to cook for different amounts of time. The vegan sausages I'm using need to cook for 30 minutes. If yours require a shorter or longer cooking time, you'll need to adjust the cooking time accordingly.
- While your potatoes and sausages are cooking, cut your Portobello mushrooms into quarters and your grape tomatoes in half. Put your mushrooms in a bowl and add 1 tablespoon of olive oil and a bit of salt and pepper.
- When the potatoes and vegan sausages are done cooking, take the tray from the oven. Add your mushrooms and grape tomatoes. Place the grape tomatoes cut side up, so their juices don't leak out.
- While your vegan full English breakfast is cooking in the oven, begin making your tofu scramble. Heat one tablespoon of olive oil in a non-stick pan. Crumble your tofu into the pan and sprinkle with nutritional yeast and turmeric. Saute for 3-4 minutes or until the tofu is heated through, breaking up the tofu with your spatula as it cooks.
- Put your baked beans in a bowl and microwave for 1 minute and 30 seconds.
- Pop your bread in the toaster, and spread it with vegan butter.
- Divide your vegan fry up between two plates. Serve with orange juice and coffee or tea. Enjoy!
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Frequently Asked Questions About This Recipe
In it's traditional fry-up form, a full English breakfast is more of a treat than anything. It's not particularly healthy. But, my vegan full English breakfast is much lower in fat and salt than in its traditional omnivorous form.
No. In order to make this recipe gluten free, you would need to use gluten free bread for the toast. You would also need to check the ingredients in your vegan sausages, as many contain gluten.
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Vegan Full English Breakfast
For The Potatoes
- 1 large potato unpeeled, chopped into ½ inch pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For Sausages, Tomatoes And Mushrooms
- 4 vegan sausages
- 1 tablespoon olive oil
- 1 cup grape tomatoes cut in half
- 2 Portobello mushrooms cut into quarters
For Vegan Scrambled Eggs
- 1 tablespoon olive oil
- 350 grams extra firm tofu
- 2 tablespoons nutritional yeast
- ½ teaspoon turmeric
For The Baked Beans
- 1 cup baked beans
For The Toast
- 2 slices bread
- ½ tablespoon vegan butter
- Preheat oven to 425° F (218° C). Grease a large baking sheet with 1 tablespoon of olive oil.
- Cut the potatoes into ½ inch chunks. Transfer them to a bowl and add the olive oil, salt, smoked paprika and garlic powder. Stir to coat evenly in the mixture. Transfer them to the baking sheet and cook for 10 minutes.
- Turn the heat down 400° F (200° C). Turn the potatoes over and add the vegan sausages to the baking sheet. Cook for a further 15 minutes. *see note 1
- Toss the mushrooms with 1 tablespoon of olive oil and a bit of salt and pepper.
- Remove the pan from the oven and place the grape tomatoes (cut side up) and the mushrooms on the tray. Cook for a further 15 minutes.
- While the potatoes, sausages, tomatoes and mushrooms are cooking, begin making the vegan scrambled eggs. Heat one tablespoon of olive oil in a non-stick pan. Crumble the tofu into the pan, and sprinkle with nutritional yeast, turmeric and a pinch of salt. Heat for 3-4 minutes or until the vegan eggs are heated through.
- Put the baked beans into a small bowl and heat in the microwave for 1 min and 30 seconds.
- Toast the bread in toaster and spread with vegan butter.
- Remove the sheet pan from the oven and divide the potatoes, mushrooms, tomatoes and vegan sausages between two plates. Add the beans and toast. Serve with orange juice and tea or coffee.
- Different brands of vegan sausages will need different amounts of time to cook. Please follow the cooking instructions on the label of your vegan sausages, and adjust the cooking times accordingly. This recipe is written for vegan sausages that require 30 minutes of cooking.