Introduction
Alright, envision this: it’s a lazy weekend morning, maybe even a cheeky holiday lie-in, and you’re craving something that screams comfort but also whispers, “Hey, I’m good for the planet.”
Enter the vegan full English breakfast—a glorious plant-powered twist on the classic fry-up that’s as satisfying as it’s kind to animals and the environment.
Trust me, it’s the kind of meal that hugs you from the inside out, without any of the guilt or awkward conversations about tofu.
Whether you’re a seasoned vegan, a curious flexitarian, or just someone who likes to keep breakfast interesting, this dish hits all the right notes.
It’s hearty, it’s cozy, and it’s packed with flavor that’ll make you forget you’re missing the usual suspects.
Ingredients
- 2 slices of bread
- 1 big tomato (sun-ripened yum)
- 3 mushrooms (fungi friends)
- 2 tsps olive oil or water
- 1/2 tin of baked beans
- 3 Fry’s sausages or similar veggie sausages
- 2 hash browns
These ingredients team up like the Avengers of vegan breakfasts—ready to save your morning from boring toast!
Whether you’re a full-time herbivore or just dabbling in plant power, this lineup brings cozy, hearty vibes with zero animal drama.
Get ready to fry, toast, and savor your way to a brunch that’s as kind as it’s tasty!
How to Make It
Alright, let’s get this vegan full English breakfast party started! Grab your 2 slices of bread and pop them in the toaster—because what’s a breakfast without some crispy toast to soak up all that goodness, right?
While your bread’s doing its thing, slice up that big tomato in half and give those 3 mushrooms a nice chop after a quick wipe (no soggy mushrooms here, please). Heat 2 teaspoons of olive oil—or if you’re feeling fancy and oil-free, just use water—in a frying pan over medium heat. Toss in those mushrooms and let them sizzle gently for about five minutes until they turn a lovely golden brown.
Meanwhile, warm up your grill to medium heat for those 3 Fry’s sausages (or your favorite veggie sausages)—because plant-based protein deserves a bit of grill love too.
Time to multitask like a pro! Slide your 2 hash browns onto a baking tray and pop them into the oven, following the packet instructions (because nobody likes a burnt or undercooked hash brown mess).
While those are crisping up, heat half a tin of baked beans in a small pan—give them a good stir and let them warm through for a few minutes; those beans bring the cozy vibes, I promise.
Now, don’t forget your tomato! Place it cut-side down in the pan and resist the urge to flip it too soon. Let it cook undisturbed for about two minutes, then give it a gentle turn to cook for another 2 to 3 minutes until tender but still holding together like a champ.
Bonus Tips
- Feeling fancy? Swap your hash browns for sweet potato fries and watch your breakfast glow up like a plant-powered superstar.
- Don’t just toast your bread—give it a cheeky rub with garlic or a drizzle of vegan butter for that “I woke up like this” flavor.
- Beans are great, but a splash of smoky vegan BBQ sauce will have them singing louder than your morning alarm.
Why You’ll Love It
This Vegan Full English Breakfast is like a plant-powered party on your plate—ready faster than you can say “tofu scramble.”
It packs a punch with hearty flavors that even meat lovers might raise an eyebrow at, all while being as flexible as your favorite pair of yoga pants.
Perfect for newbies and seasoned vegans alike, it’s proof that ditching the eggs and bacon doesn’t mean losing any fun at the breakfast table.
Nutritional Info
These are estimated values.
Calories: 520
Protein: 18 g
Carbohydrates: 65 g
Fat: 22 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
