Full Vegan Breakfast

By á-4939

Ingredients

• olive oil
• 6 vegan sausages
• 4 slices vegan bacon cut into squares, and fried for quick ‘fork pick-up’ convenience
• 1 1/2 cups baked beans
• 8 to 10 large chestnut mushrooms, cut into thick slices – I cut each one into 3 pieces
• a handful of whole cherry tomatoes –
• a pinch of curry powder – add this to the beans
• a drizzle of maple syrup, for the sausages and mushrooms, whilst frying in the griddle pan
• 1 tsp vegan margarine
• 2 vegan pancakes of your choice

Preparation

Step 1

You will need a griddle pan to fry your vegan sausages. Once your sausages have a few griddle imprints (which will increase as the minutes pass by), then add your mushrooms, and stir them on a medium heat. Once they also have some griddle marks, add in your tomatoes and let them do the same. If you see anything getting too much colour, have a warm plate on standby to remove them on to – you can then re-heat them back in the pan, at the last minute. If you are careful, there should be no need for this. My griddle pan is huge – around 15 inches in diameter.
Now heat your beans in a saucepan on a low heat, with a pinch of curry and vegan margarine (if using).
Having cut your ‘bacon’ into small pieces, you can fry it in a separate frying pan, until it’s a little golden
Now make your pancakes in separate pan. Keep everything on the lowest possible heat, or switch the heat off until you have flipped them.