One of my favorite things about visiting England has always been ordering a full English breakfast. For me, that generally means going to a hipster restaurant that has a vegan or vegetarian English breakfast option on the menu. However, I have always thought that the best parts of a full English are the beans, tomatoes, mushrooms, and buttered toast. And you know what I realized? Those things are easy to make, easy to make vegan, and easy to make at home!
I decided to add some grilled veggie sausages to my homemade English breakfast because we have easy access to some very high quality veggie sausages that have a lot of flavor (in this case, I used Field Roast smoked apple sage sausage and it was superb), and I figured the sausages would make it feel more authentic.
In the same vein, I made the intentional decision to omit the bacon because in this case, it’s supposed to be the star of the show, and truth to be told, I haven’t really met a vegan bacon that offered a comparable experience to the real thing. But honestly, I didn’t miss it one bit with this gorgeous and tasty spread!
The main objectives here are to get a good brown char on the tomatoes and mushrooms, and to use your toast and your sausage to sop up the bean sauce. I’ll never understand why we don’t cook tomatoes like this in the US. They’re to die for!
Top the whole thing with a drizzle of HP brown sauce (or A1 steak sauce in the States — yes, it’s vegan!) for the authentic experience. Eat this for breakfast, lunch, dinner, or a drunken or hangover meal. It’s perfect for just about anything.
1 can vegetarian baked beans
2 tomatoes, halved
6 mushrooms, halved
4 vegan sausages (I used Field Roast smoked apple sage sausages)
2 slices toast, buttered with vegan butter
A1 or HP Sauce if desired
In a small saucepan, add the beans and heat on low until warmed through. Meanwhile, in a large skillet heated over medium high heat lightly drizzled with olive oil, add the tomatoes cut side down in one half, the mushrooms in the other half. In another skillet, add sausages over medium high heat. Grill the tomatoes and mushrooms until they are browned on each side, about ten minutes. Turn the sausages every few minutes until browned on each side. Serve on a plate: baked beans, tomato halves, mushrooms, sausages, and buttered toast. Serve with A1 or HP Sauce if desired
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