A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon and black pudding are accompanied by eggs, hash browns, beans, tomatoes, mushrooms, fried bread and sautéed potatoes.
So instead of trying to mimic a meaty breakfast I have made my Veg Hot Pot version of a lightened down but very delicious “full English”. I usually have a mini version of this on weekdays if I am not in the mood for porridge. Beans and kale or mushrooms and tomatoes on toast.
My fully loaded breakfast includes vegan sausages, homemade baked beans, spicy stirfried kale, avocado, fresh tomato and basil salad, mushrooms and gluten free toast.
You still have the huge choice of components but there are much fewer calories, plenty of vitamins and lovely bright colours!
I always like to include some raw aspects along with the cooked breakfast and I much prefer a fresh tomato salad and some creamy avocado instead of a sad grilled half a tomato.
Kale for breakfast for some may be weird but I promise it is so perfect as an accompaniment to veggie sausages and beans! I add garlic, chilli flakes, salt, pepper, paprika and dried herbs to my kale and it completely transforms the dark leafy green.
I can’t promise this will win over any carnivorous husbands (or wives) out there but since your having to put 110% in to a breakfast anyway you might as well do something that you will love and will bring some life to the table.
Ok here is my mammoth recipe for this feast of a vegan full English recipe. Feel free to just try individual aspects of the meal and do let me know if you cook the full whack!
Vegan and Gluten Free
4 vegan and gluten free sausages (I like Linda McCartneys)
4 large Mushrooms
2 handfuls Kale (This reduces in size so I use a huge handful per person)
Salt and Pepper
1/2 tspn Dried Herbs
1/2 tspn Paprika
1/2 tspn Garlic powder or 1 crushed garlic clove
Small bunch Basil
2 portions of my homemade baked beans (one of my most viewed recipes!)
4 Slices Gluten free Bread
It is best to make your beans in advance and keep them in portions in the freezer but if you are making them now then follow this recipe before starting the rest of your breakfast.
Heat up your grill to a medium heat and cook your sausages and mushrooms turning them a couple of times to evenly cook them. They will take approx 10-12 minutes
In a frying pan on a medium heat drizzle a little olive oil (or oil of your choice) and once hot add the kale and cook for approx 5 minutes to soften then add the salt and pepper, herbs, paprika and garlic and continue to cook for a further 5 minutes until the kale is starting to go a little crispy (this is how I like it but feel free to cook it less if you prefer it softer).
Put your toast in the toaster!
Dice your Avocado and put on the plate. Slice the tomatoes and mix with a little olive oil, black pepper and fresh basil leaves and then put this on the plate too.
Butter your toast and put on the plate with the beans, sausages and mushrooms.
Enjoy with a large cup of tea!