Helen’s Ultimate Vegan Fry Up
Cooking a vegan fry up is something that should be done with pride. I love serving it up to meat eaters and watching their sheer delight at just how delicious and satisfying it can be! This is a no-holds-barred breakfast fit for a king or queen! The trick is you have to have several things cooking at the same time – and try to time it so everything is ready at once.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Cuisine
British
Meal
- breakfasts
Ingredients
- Potato cakes
- 2 medium potatoes, peeled and cubed
- 1 tbsp plain flour
- 1 tsp olive oil
- Scrambled tofu
- 1 tsp olive oil
- 250g firm tofu
- 1 clove garlic, crushed
- 1 spring onion, chopped
- 1 tsp turmeric
- 1 tsp wholegrain mustard
- 2 beef tomatoes, cut in half
- 1 tbsp olive oil or low-cal oil spray
- 200g mushrooms, chopped
- 4-8 vegan rashers (eg Tofurkey or VBites)
- 2 vegan sausages, eg Linda McCartney, Cauldron Vegan, Fry’s, VBites – and many more brands!
- 1 tin baked beans
- 2 slices wholemeal bread
- Salt and pepper
Instructions
1. Put cubed potatoes into a saucepan and cover with salted boiling water.
2. Allow them to simmer with a lid on, until soft.
3. Meanwhile, in a large frying pan, fry the mushrooms in the oil.
4. Place the sausages under a medium heated grill to cook, turning until they are browned all the way around and cooked through. Alternatively, fry them in a little oil then keep warm in the oven.
5. Heat the baked beans in a small saucepan. If you want to keep them warm while the rest of the breakfast is cooking, just turn them down on the oven to their lowest heat once they are hot and allow to simmer.
6. For the scrambled tofu, in a separate frying pan, fry the garlic and spring onion in oil for a couple of minutes, before crumbling in the tofu and adding the turmeric and mustard. Turn the scramble with a wooden spoon and cook for around 5 mins on a medium heat. Add in a splash of soya sauce too if you like.
7. When the mushrooms are nearly cooked, move them to the side of the span and add in the rashers. These cook quickly, so turn them over after a couple of minutes.
8. Plate up the mushrooms, rashers and scrambled tofu.
9. Drain off the potatoes and return them to their pan. Add the flour and mash it in.
10. Return the now empty frying pan to the heat, add a tsp of oil and turn on the heat.
11. Divide the mashed potato in two and shape each piece into a ‘pattie’ or round.
12. Pop these into the frying pan and fry for about 5 mins, turning over to brown on both sides. Press them down a bit with a spatula to make them thinner.
13. Meanwhile, toast your bread and take the beans off the heat.
14. Now for the big assembly. Add the beans, patties, sausages and toast to the plates. If you can’t manage to co-ordinate the cooking so everything is hot and ready together, place anything cooked first onto an oven tray and place in a warm oven until the rest is ready. Alternatively, plate up the full breakfasts and then microwave them for a minute to heat everything up together, if you have one.
15. Serve with the sauces, tea, coffee, or fruit juice.
Optional extras / notes
20 minutes
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
