Animal-Friendly English Breakfast

Method:


For the hashbrowns:

Boil your potatoes until tender (about 20 minutes), then grate using a coarse gater discarding any large pieces of skin.Put in a large bowl with minced onion and garlic, plus salt and pepper to taste. Heat a large cast iron skillet over medium-low heat. Add 1 Tbsp of oil. Form the grated potato into 4 patties and fry until golden brown. Keep in a warm oven.

For the sausage:

Pan fry your vegan sausages with a few drops of oil. Add mushrooms and tomatoes, and stir on a medium heat then set aside.

For the tofu scramble:

In a large frying pan, saute the onion in oil for a few minutes then add the mushrooms and capsicum. In a medium bowl, mash the tofu, and mix in the spices. Mix well and cook until the tofu begins to brown. Remove from heat and sprinkle with fresh parsley.

For the beans:

Heat your beans in a saucepan on a low heat, with a pinch of curry and vegan margarine.

Serve altogether with toast and salad.

 

Ingredients: 

For the hashbrowns

  • 1 Tbsp vegetable oil
  • 2 large potatoes
  • 1 Tbsp onion, minced
  • 1 small clove garlic, minced
  • salt and pepper to taste

For the sausage

  • 4 vegan sausages
  • 8 to 10 large mushrooms, sliced
  • 3 tomatoes, halved

For the tofu scramble

  • 1 onion, chopped
  • 4 mushrooms, sliced
  • 1/2 red capsicum, chopped
  • 450g firm tofu
  • 1 tsp vegetable oil
  • 2 Tbsp nutritonal yeast
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp fresh parsley
  • 1/4 tsp turmeric 
  • 1/4 tsp black pepper
  • 1/2 tsp salt

For the beans

  • 1½ cups baked beans
  • 1 tsp margarine 
  • pinch of curry powder

To serve

  • 4 slices of bread, toasted
  • 1 C mixed green salad