Hearty English Veggie Breakfast

A Hearty English Vegetarian Breakfast

For those who cherish the hearty mornings of the English countryside yet embrace a vegetarian lifestyle and navigate the nuances of dietary allergies, this dish harmonizes tradition with mindfulness. Revel in the comforting warmth of baked beans, the savory notes of vegetarian sausages, the earthy essence of mushrooms, and the golden, crispy delight of potatoes. This breakfast is a celebration of the United Kingdom’s rich breakfast tradition, transformed with love and respect for dietary needs.

Serves: 2

Ingredients

• 400 grams baked beans
• 4 vegetarian sausages
• 200 grams mushrooms, sliced
• 2 medium potatoes, diced
• 2 medium tomatoes, halved
• 10 ml olive oil
• 5 grams salt
• 5 grams black pepper
• 5 grams fresh parsley, chopped
• 5 grams fresh thyme, chopped

Method

• Preheat the oven to 200°C.
• Place the halved tomatoes on a baking tray, drizzle with half the olive oil, sprinkle with salt and pepper. Roast for 15-20 minutes.
• In a large skillet, heat the remaining olive oil over medium heat. Add the diced potatoes, and season with salt and pepper. Cook until golden and crispy, about 15 minutes.
• In the same skillet, add the sliced mushrooms and cook until they release their juices and turn golden brown. Remove and set aside.
• In a separate pan, cook the vegetarian sausages according to the package instructions until browned and cooked through.
• In a small pot, heat the baked beans on medium heat until warm.
• On two plates, arrange a serving of baked beans, sausages, mushrooms, diced potatoes, and a roasted tomato half. Garnish with chopped parsley and thyme.

Tips

• For added flavor, sprinkle a pinch of smoked paprika over the potatoes before cooking.
• Serve with a warm slice of whole grain toast to complete the breakfast.

Nutritional Information