Category, DifficultyIntermediate

Our family has a tradition that every Christmas they go all out and make an huge breakfast for everyone and we always get left in the corner eating porridge. This year we said that needed to change so we made this amazing breakfast and it went down a treat with our family.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Baked Beans:
 1 ½ tsp oil
 2 cloves garlic chopped
 2 medium onions chopped
 2 x 400 g tins borlotti beans
 1 x 680ml jar passata
 3 tbsp tamari
 3 tbsp apple cider vinegar
 3 tbsp maple syrup
 2 bay leaves
 2 tsp salt
 ½ tsp black pepper
 2 tsp ground cumin
 Seasoning of chilli flakes
Tempeh Rashers:
 2 tbsp water
 4 tbsp oil
 1 tbsp tomato puree
 1 tsp smoked paprika
 ½ tsp garlic powder
 2 tbsp tamari
 1 tbsp apple cider vinegar
 1 tsp maple syrup
 150 g Fresh tempeh cut into thin strips
Scrambled Tofu:
 ½ tbsp oil
 1 small onion
 1 clove garlic
 200 g firm tofu
 2 tbsp tamari
 ½ tsp turmeric
Vegan Sausages:
 Please see our happy pear vegan sausage recipe on our Youtube channel or you can buy your vegan sausages of choice
Spinach & Mushrooms:
 2 cloves garlic chopped
 1 tbsp oil
 100 g oyster mushrooms
 1 tbsp tamari
 ½ tsp apple cider vinegar
 100 g baby spinach

Instructions
Baked Beans:
1

Heat the oil in a pan on a high heat, add the garlic and onions, reduce the heat to medium and fry until brown about 3-5 minutes stirring occasionally, taking care not to burn the garlic.
Drain and rinse the tinned of bean and add to the pan along with the passata.
When it starts to simmer add the tamari, apple cider vinegar, maple syrup, salt, pepper, bay leaves, chilli flakes and cumin

2

Continue to simmer for 10 minutes

Tempeh Rashers:
3

Make your marinade by mixing all of the ingredients except the tempeh and half the oil

4

Spread marinade over the tempeh and leave to sit in the fridge for 15 minutes or longer

5

With the remaining oil and the pan on a high heat, add the marinated tempeh to the pan, reduce the heat to medium and cook for 5 minutes, cooking on each side, so it’s nice and crispy!

Tofu Scramble:
6

Drain the tofu and break up with a fork or clean hands

7

Add the oil to a pan along with the onion and garlic. Fry until onions are translucent.

8

Add the tofu, tamari and turmeric and fry until scramble starts to brown, remove from the pan and serve immediately.

Vegan Sausages:
9

Please see our happy pear vegan sausage recipe on our Youtube channel or you can buy your vegan sausages of choice.

Spinach & Mushrooms:
10

Add the oil to a pan on a high heat along with the garlic, reduce the heat to medium and fry for about 2 minutes, stirring occasionally taking care not to burn the garlic!

11

Cut the mushrooms into strips and add to the pan with the garlic, cook for 3-5 until the brown and nicely char.

12

Add in the tamari, apple cider vinegar and spinach to the pan mix well and cook for a further minute until the mushrooms absorb the tamari and the spinach wilts. Serve immediately

Ingredients

Ingredients
Baked Beans:
 1 ½ tsp oil
 2 cloves garlic chopped
 2 medium onions chopped
 2 x 400 g tins borlotti beans
 1 x 680ml jar passata
 3 tbsp tamari
 3 tbsp apple cider vinegar
 3 tbsp maple syrup
 2 bay leaves
 2 tsp salt
 ½ tsp black pepper
 2 tsp ground cumin
 Seasoning of chilli flakes
Tempeh Rashers:
 2 tbsp water
 4 tbsp oil
 1 tbsp tomato puree
 1 tsp smoked paprika
 ½ tsp garlic powder
 2 tbsp tamari
 1 tbsp apple cider vinegar
 1 tsp maple syrup
 150 g Fresh tempeh cut into thin strips
Scrambled Tofu:
 ½ tbsp oil
 1 small onion
 1 clove garlic
 200 g firm tofu
 2 tbsp tamari
 ½ tsp turmeric
Vegan Sausages:
 Please see our happy pear vegan sausage recipe on our Youtube channel or you can buy your vegan sausages of choice
Spinach & Mushrooms:
 2 cloves garlic chopped
 1 tbsp oil
 100 g oyster mushrooms
 1 tbsp tamari
 ½ tsp apple cider vinegar
 100 g baby spinach

Directions

Instructions
Baked Beans:
1

Heat the oil in a pan on a high heat, add the garlic and onions, reduce the heat to medium and fry until brown about 3-5 minutes stirring occasionally, taking care not to burn the garlic.
Drain and rinse the tinned of bean and add to the pan along with the passata.
When it starts to simmer add the tamari, apple cider vinegar, maple syrup, salt, pepper, bay leaves, chilli flakes and cumin

2

Continue to simmer for 10 minutes

Tempeh Rashers:
3

Make your marinade by mixing all of the ingredients except the tempeh and half the oil

4

Spread marinade over the tempeh and leave to sit in the fridge for 15 minutes or longer

5

With the remaining oil and the pan on a high heat, add the marinated tempeh to the pan, reduce the heat to medium and cook for 5 minutes, cooking on each side, so it’s nice and crispy!

Tofu Scramble:
6

Drain the tofu and break up with a fork or clean hands

7

Add the oil to a pan along with the onion and garlic. Fry until onions are translucent.

8

Add the tofu, tamari and turmeric and fry until scramble starts to brown, remove from the pan and serve immediately.

Vegan Sausages:
9

Please see our happy pear vegan sausage recipe on our Youtube channel or you can buy your vegan sausages of choice.

Spinach & Mushrooms:
10

Add the oil to a pan on a high heat along with the garlic, reduce the heat to medium and fry for about 2 minutes, stirring occasionally taking care not to burn the garlic!

11

Cut the mushrooms into strips and add to the pan with the garlic, cook for 3-5 until the brown and nicely char.

12

Add in the tamari, apple cider vinegar and spinach to the pan mix well and cook for a further minute until the mushrooms absorb the tamari and the spinach wilts. Serve immediately

Epic Vegan Breakfast

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