Last weekend was Easter weekend, so we took the opportunity to visit Freya's mum down on the south-west coast in Cornwall. Luckily, we were blessed with the most glorious weather, it's been sunshine all the way! Since I'm such a pasty pale vampire boy, I have to be careful when the sun is beating down. I burn very quickly, so I've been going on stunning beach strolls slathered in suncream and with a little black umbrella as a parasol! As it's been so hot, each morning I've been enjoying lighter breakfasts like fresh fruit and vegan yoghurt. To be honest though, I'm looking forward to a return to something a little less sunny. Not only will I be able to go outside comfortably again, but I'll also be more in the mood to enjoy hearty breakfasts like this!
One of our main aims with Lovely Jubley is to celebrate recipes just like this vegan full English! I know one of the reasons many people struggle with veganism at first is because they don't know of the simple plant-based substitutions. I've spoken with my mum about this very dilemma, she used to find it difficult whenever I came to stay. Lots of others are in similar situations, either cooking for vegans or just starting the vegan journey themselves. However, it doesn't need to be stressful! With the boom in popularity of veganism, many large chain supermarkets have brought out some amazing vegan substitute options. In the years that Freya and I have been vegan, we've seen a huge change!
We've chosen the widely available Linda McCartney's Red Onion and Rosemary Sausages. We love these as they're so convenient! They're a great option as you can find them in the freezer section of basically every supermarket. Simply put them in the oven with another frozen champion, the hash brown. Luckily nearly all hash browns are accidentally vegan. Add to the plate a couple of slices of lovely sourdough toast and sliced avocado and you're basically there, all that's left is the tofu scramble and the kale, mushroom, and tomato medley. I absolutely love this part of the meal! With the added balsamic vinegar this element adds a little sharpness to round off the dish. It's really is super simple and absolutely delicious!
Last but not least is the tofu scramble. I know some people have reservations about tofu, but if that's you then just trust us on this one, it tastes amazing! What's great is the extra protein this adds to the meal. Faced with a big day ahead of you, scrambled tofu is always my answer. We particularly love TofooCo brand tofu (no affiliation) since it's pressed. But if you can't find TofooCo then Cauldron is also very common. Just make sure to get firm tofu as silken tofu won't work. You may see in the recipe that we've also listed nutritional yeast. It's these little flakes that add the most amazing cheese like savoury flavour to any food. You can read more about them and other vegan store cupboard staples in this blog post! All together this breakfast is a delicious treat. It's so simple you could even make it half asleep. In fact, since it's so simple it's become my stress-free hangover cure.
EASY VEGAN FRY-UP
author: lovely jubley
COOKING TIME: 30 minutes / SERVING SIZE: 2
Tomato & Mushroom Medley:
1/2 tbsp dairy free butter
1/2 a red onion, thinly sliced
1 clove of garlic, finely chopped
a large handful of mushrooms, roughly chopped
10 cherry tomatoes
2 large handfuls of kale, stems removed
pinch of salt & pepper
1 sprig of fresh thyme, roughly chopped
1 sprig of fresh rosemary, roughly chopped
1/2 a tsp of balsamic vinegar
squeeze of lemon juice
1/2 a tbsp of dairy free butter
1/2 a pack of drained firm tofu (140g)
1 tbsp of almond milk
1/4 cup of nutritional yeast
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp garlic powder
small pinch of cumin
squeeze of lemon juice
pinch of salt & pepper
Preheat the oven to 200 degrees
Start by placing your hash browns into the oven on a baking tray and cook for 20 minutes.
Whilst they are cooking, make the tomato & mushroom medley. Heat a large frying pan on a medium heat then add in the dairy free butter. Once it has melted add in the onion and garlic and cook for a minutes until softened and fragrant. Then add in the mushrooms & tomatoes, turn the heat down and cook for 5 minutes, occasionally string.
Now put your vegan sausages in the oven, placing them on the same backing tray as the hash browns and cook for 15 minutes.
Whilst the tomatoes and mushrooms are cooking, start making the tofu scramble. Using a new pan, heat some dairy free butter on a medium heat. Add the block of firm tofu and break it apart using a wooden spoon or spatula until it has a similar appearance to scrambled eggs, leave it cooking for a few minutes on a low heat.
Return to the tomatoes and mushrooms and add in the kale. Stir it in and leave it to wilt for a few minutes.
Then come back to the tofu scramble and add in the almond milk, nutritional yeast, turmeric, cumin, paprika, garlic powder, lemon, salt & pepper. Then stir until everything is combined. Leave it cooking on a very low heat.
Now return to the tomato & mushroom medley and add in the fresh thyme, rosemary, salt & pepper and stir until everything has cooked.
Finally, heat your beans, toast your bread and serve all the elements onto a plate with the avocado.
If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.