Two plates serving a vegan fry-up with cutlery alongside

Vegan fry-up

Name: Vegan fry-up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: English
Ingredients: 1 large potato unpeeled; 1 ½ tbsp peanut butter; 14 cherry tomatoes; sunflower oil; 2 tsp maple syrup; 1 tsp soy sauce; ¼ tsp smoked paprika; 1 large Portobello mushroom sliced; 349g pack silken tofu; 2 tbsp nutritional yeast; ½ tsp turmeric; 1 clove garlic crushed; 4 vegan sausages (we used Dee’s leek & onion); 1 x 200g can baked beans

Miriam Nice

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.11 ratingsRate

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Try this vegan take on the classic English breakfast that boasts vegan sausages with hash browns, mushrooms, tomatoes, scrambled tofu and baked beans

Vegan

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Ingredients

Nutrition

Units:

MetricUS

For the hash browns

1 large potato

unpeeled
1 ½ tbsp peanut butter

For the tomatoes and mushrooms

14 cherry tomatoes
sunflower oil
2 tsp maple syrup
1 tsp soy sauce
¼ tsp smoked paprika
1 large Portobello mushroom

sliced

For the scrambled tofu

349g pack silken tofu
2 tbsp nutritional yeast
½ tsp turmeric
1 clove garlic

crushed

To serve

4 vegan sausages

(we used Dee’s leek & onion)
1 x 200g can baked beans

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Nutrition: Per serving (2)

kcal644
fat26g
saturates4g
carbs56g
sugars19g
fibre11g
protein41g
salt3.11g

Method

step 1

Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.
step 2

Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.
step 3

Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.
step 4

Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.
step 5

Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.
step 6

Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.

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A star rating of 4.2 out of 5.11 ratings

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