Vegan English Breakfast

The classic English breakfast re-imagined through vegan eyes. A full plate populated with delicious maple baked beans, sourdough toast, sliced avocado, vegan sausages, roasted tomato & mushrooms.

  • Serves 4
  • 10 mins prep, 30 mins cook 40 mins total

Ingredients:

For the maple baked beans:

  • 425g can of white beans, rinsed and drained
  • 1 white onion, diced
  • 45g tomato paste
  • 32g tamari
  • 40g maple syrup
  • 14g olive oil
  • 40g molasses
  • 5g apple cider vinegar
  • 1.3g cumin
  • 1.3g cinnamon

For the hash:

  • 210g grated potatoes
  • 2.6g dried dill
  • 28g olive oil
  • 1.3g salt
  • ⅓g  pepper

Extras:

  • vegan sausage of your choice
  • roasted tomato and mushrooms
  • sourdough toast
  • avocado

Directions:

For the beans:

  1. Add the onions and olive oil to a skillet. Over medium high heat, cook the onions until translucent.
  2. In a small bowl, whisk together tomato paste, tamari, maple syrup, vinegar, molasses and spices.
  3. Once onions are tender, add the beans to the pan. Pour the maple mix over the beans and simmer over medium heat for 15 minutes.

For the hash:

  1. While the beans are simmering, use paper towel or a kitchen napkin to gently squeeze excess water from the grated potatoes. Once moisture has been pressed out, transfer potatoes to a bowl and season with dill, salt and pepper.
  2. Heat a skillet with 2 tablespoons of oil over medium high heat. Once skillet is hot enough, add the grated potatoes in little round piles, about 3 at a time.
  3. After a few minutes, carefully lift up a side of each hashbrown to check if it is golden and crispy. Flip and repeat on the other side. Continue this process until all the hashbrowns are cooked.
  4. To serve: Enjoy this classic hash with maple baked beans, herb roasted tomato and mushrooms, sourdough toast and your favorite vegan sausage. Don’t forget the OJ and tea too!