Dairy-Free Traditional English Breakfast
Start your morning right with this wholesome and hearty Dairy-Free Traditional English Breakfast—a plant-based twist on the iconic British classic! Packed with flavorful components, this recipe features savory plant-based sausages, crispy hash browns, sautéed mushrooms and cherry tomatoes, wilted spinach, creamy dairy-free baked beans, and golden dairy-free buttered toast. Perfectly balanced for a satisfying meal, this breakfast is dairy-free and vegan-friendly, making it ideal for anyone seeking a healthier and inclusive option. Ready in just 35 minutes, this easy-to-follow recipe offers a comforting plate bursting with textures and flavors, crafted for breakfast enthusiasts who crave indulgence without compromise. Enjoy a cozy, guilt-free morning feast that’s perfect for sharing with loved ones or savoring solo!
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Recipe Information
Ingredients
- 4 pieces Plant-based sausages
- 400 grams Dairy-free baked beans
- 200 grams Cherry tomatoes
- 200 grams Large button mushrooms
- 4 slices Dairy-free bread slices
- 2 tablespoons Dairy-free butter or spread
- 4 pieces Hash browns (or shredded potato patties)
- 100 grams Fresh spinach
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Place the plant-based sausages and hash browns on the prepared tray. Bake in the oven for 20-25 minutes, turning halfway through for even browning.
While the sausages and hash browns are baking, heat 1 tablespoon of olive oil in a large frying pan over medium heat.
Add the mushrooms (whole or halved, depending on size) to the pan. Season with a pinch of salt and black pepper, and sauté for 5-7 minutes until golden and tender. Transfer to a plate and set aside.
In the same pan, add another tablespoon of olive oil. Add the cherry tomatoes and cook for 5-6 minutes until they soften and blister slightly. Remove from the pan and set aside.
Reduce the heat to low and use the same pan to wilt the fresh spinach. Sprinkle lightly with salt, stirring occasionally for 2-3 minutes, or until the spinach is soft. Set aside.
Warm the dairy-free baked beans in a small saucepan over low heat, stirring occasionally, until heated through.
Toast the dairy-free bread slices using a toaster or grill pan. Spread each slice with a thin layer of dairy-free butter or spread while still warm.
Assemble the breakfast onto two plates: divide the baked beans, mushrooms, tomatoes, spinach, hash browns, and plant-based sausages equally. Add the toast on the side.
Serve immediately and enjoy your dairy-free traditional English breakfast!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 53.2 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 607 mg | 47% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
