The Big Vegan Breakfast

Total Time: 15 minutes
Course: Breakfast
Keyword: Vegan, Vegetarian
Servings: 2 people

Ingredients

  • 2 slices wholemeal bread (or sourdough)
  • 400g chopped tomatoes (tin)
  • 400g haricot beans (235g drained weight)
  • 2 tsp tomato puree
  • 1 tsp worcester sauce
  • 1/4 tsp cayenne chilli pepper
  • 1 tsp smoked paprika
  • 1/2 veg stock cube
  • 1/4 tsp garlic granules
  • 1 & 1/2 tsp dried oregano
  • 200g mushrooms (sliced or flat mushrooms)
  • 6 vegetable-based sausages (Heck's veg range work well)
  • 1 avocado (sliced or mashed)
  • 2 handfuls spinach (or kale)

Instructions

  • In a pan, add the tin tomatoes, tomato puree, Worcester sauce, cayenne chilli pepper, smoked paprika, stock cube, garlic granules and dried oregano. Simmer for 5 minutes before adding the beans and simmering for a further 5 minutes.
  • As the beans are cooking, prepare the rest of the breakfast. Cook the sausages as per the packet instructions and cook the mushrooms on a lined baking try and under a medium heat grill for 5 minutes.
  • Toast the bread and then plate everything up. Place spoonful’s of the beans on top of the toast. On the side, add the mushrooms, sausages, avocado and spinach.

Notes

For non-vegan options, a poached egg or grilled halloumi can be used. If using meat-based sausage, try and use ones that have a high meat content.
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