Servings: 2 people
Ingredients
- 400g chopped tomatoes (tin)
- 2 tsp tomato puree
- 1 tsp Worcestershire sauce (or use Soy sauce for a Vegan alternative)
- 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
- 400g haricot beans (235g drained weight)
- 6 vegetable-based sausages
- 200g mushrooms (sliced or flat mushrooms)
- 2 slices wholemeal bread (or sourdough)
- 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 tray 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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