Vegan Full English Breakfast
Start your day with this hearty and satisfying Vegan Full English Breakfast, a plant-based twist on the classic British staple. Packed with vibrant flavors and nutritious ingredients, this recipe features golden turmeric tofu scramble, savory vegan sausages, sautéed mushrooms, and sweet roasted tomatoes. Creamy baked beans, wilted garlic spinach, and perfectly toasted whole grain bread complete the dish for a filling and balanced meal. Ready in just 40 minutes, this vegan breakfast is perfect for weekend brunch or a comforting morning feast. Whether you're a devoted vegan or simply looking for a meat-free option, this protein-rich, dairy-free recipe will leave you energized and craving more! Ideal for two generous servings, it's the ultimate way to enjoy a cruelty-free spin on a familiar favorite.
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Recipe Information
Ingredients
- 200 grams extra-firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 150 grams cherry tomatoes, halved
- 150 grams button mushrooms, sliced
- 200 grams canned baked beans
- 4 vegan sausages
- 4 whole grain bread slices
- 100 grams baby spinach
- to taste salt
- to taste black pepper
- 2 tablespoons plant-based butter
Instructions
Crumble the tofu into a bowl using a fork. Add nutritional yeast, turmeric, salt, and pepper. Mix well and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
Add crumbled tofu to the skillet and cook for 5-7 minutes until the tofu turns golden and slightly crispy. Stir occasionally. Remove from heat and set aside.
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and cook for 5 minutes or until they are golden. Remove mushrooms and set aside.
In the same skillet, add halved cherry tomatoes, season with salt and pepper, and cook for 3-4 minutes until they start to soften. Remove and set aside.
Heat the remaining 1 tablespoon of olive oil in the skillet and cook the vegan sausages according to the package instructions, usually about 8-10 minutes, turning occasionally until browned.
While cooking the sausages, warm the baked beans in a saucepan over low heat, stirring occasionally.
Toast the whole grain bread slices using a toaster or oven until golden brown.
Just before serving, melt plant-based butter in a skillet, add baby spinach, and sauté for 2-3 minutes until wilted.
To assemble the breakfast, place scrambled tofu, mushrooms, tomatoes, sausages, and baked beans on a plate. Add a serving of wilted spinach and toasted bread on the side.
Serve immediately and enjoy your vegan Full English Breakfast.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 36.7 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1910 mg | 147% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3278 mg | 70% | |
*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.
