My father ran his own restaurant for decades – if you were to survive in London’s West End, competing with fierce outlets that were fighting for the ‘same piece of bacon’, so to speak, then you had to prove your own ‘bacon’ (pardon the terminology, no pun intended). I saw those early morning breakfasts being dished out, and my father sweating over the high temperature cookers – but he made a mean bean breakfast – and the queues were very impressive. So for me the challenge of something so ‘traditional’, so pleasant, couldn’t pass me by without an attempt to emulate the great feeling of culinary pleasure, but without the pain (animal cruelty, cholesterol, etc). A naughty but nice nostalgia that, well, never quite left my psyche.
The secret behind a proper Full English Breakfast is mastery of serving it all hot at once, good quality produce, and preferably only eating it once in a while, as a treat. That said, this breakfast is far from the ‘greasy spoon’ that we imagine from our bygone non-vegan days. Here it is, in all it’s glory, and all veganized for your culinary pleasure. It’s quite an art form to get all this ready, with hot tea and toast too – but the challenge really is worth it.
Serves 2
INGREDIENTS
olive oil (or other or your choice)
6 vegan sausages (I use Linda McCartney)
4 slices vegan bacon (such as Redwood **see below), cut into squares, and fried for quick ‘fork pick-up’ convenience
1½ 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 – I don’t suggest cutting them
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 (optional)
thick ‘egg-style’ cheesy omelette – see my cheese omelette (link below) – make as described, but add 2 teaspoons of tahini to it. Then, heat a slightly greased non-stick pan, and, using a ladle, fry a ladle-full 5 minutes on each side, being careful not to let it burn).
http://www.mouthwateringvegan.com/2012/06/17/vegan-cheese-omelette/
Condiments for Dolloping :
HP brown sauce (if you can’t find it locally in the US, try this link)
French’s Mustard – my favourite mustard in the world !
** http://shop.redwoodfoods.eu/pork-style/rashers-slices.html
(I didn’t have any vegan bacon, so I marinated for a few hours some vegan ‘pork/garlic’ slices I had in the freezer, in smoked paprika and ketchup. Other brands you can find in the US and Canada are Morning Star, Lightlife and Yves Veggie)
METHOD
- Start off by preparing the batter for your ‘cheese’ omelette – see above link, and add 1 teaspoon of tahini to it.
- Heat up your serving plates in the oven, or microwave – you choose.
- 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 chuck in your mushrooms, and stir them on a medium heat. Once they also have some griddle marks, chuck 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 (I slightly over-did mine).
- Now make your omelette in separate pan. Keep everything on the lowest possible heat, or switch the heat off until you have flipped your omelette.
- Having brewed some tea or coffee, and maybe made some toast, some marmalade is a wonderful extra treat to have on the table, as is freshly squeezed cold orange juice.
- If it’s a Saturday or Sunday, then this can be a huge treat for yourself, friends and/or family – a celebration of culinary fun food, full of Flavour and Fun.
- Lay it on, tuck in and Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
Hi Miriam,
Your recipes always look great, and I have tried a few of them and been quite happy with the result. I’ve only been a vegan for 7 weeks now, and am really open to trying new things.
I live in Normandy, France, and since France has its own fantastic culinary traditions, of which veganism is not one, it’s not possible to find the meat or egg substitutes you recommend. Can you give me some advice or recommendations?
I’m still around Miriam just haven’t been posting much.
Will make this but with real eggs.
Don’t eat meat nor fish and I’m still hoping that when your book comes out that I can make a vegan cheese that I like but so far I’ve been using real cheese for some dishes.
I’m sorry but some stuff I just can’t stand the taste of.
Gonna have to leave out the Redwood bacon cause that’s not available over here.
So far I like nothing of Redwood products.
I feel guilty that I’m going more the vegetarian way than the vegan way but I’m still trying to do my best to eat as cruelty free as possible.
Pascal Hi there and thanks for dropping by. I wish you could try my scrambled tofu – you would truly love it – here is the recipe for it Pascal and it would go so very well with this breakfast http://www.mouthwateringvegan.com/2011/01/01/easy-delicious-scrambled-egg-less-mushroom-delight/ Regarding the Redwood I understand how you feel, some people like it some do not. The Linda McCartney sausages are probably of their kind the best in the world, so don’t miss out on those if you can find them there (can you ?). If you need a cheese sauce try my Cheddar’d potatoes (the sauce is awesome, easy to make and versatile and can be used for many dishes that require a cheese flavour). I can see you are trying. Many people give up the cheese for starters, they use some grated for pasta sauces, but wean themselves off of it when they find a substitute. You are getting there – cheese is not the easiest one until you find a substitute. You are walking very close to veganism and you will likely find that you will get there soon. Cheers and hope you enjoy this treat !
Hilary Hi there and welcome here. I am delighted that you have tried some of my recipes with good results. This is not an easy one. Can you find tofu where you live ? You can order many things online, things like nutritional yeast (which gives a cheese flavour to many dishes and I use it a lot – I use the Engivita / Marigold brand sold online) – it may be that you will have to order your staples for your pantry online – you will not be the only one, but at least you will be able to function and enjoy the vegan culinary experience. Meantime try these http://www.mouthwateringvegan.com/2011/06/12/3-layered-breakfast-toast-fit-for-a-king-2/ – make this without the sausages, instead make my meatloaf (if you cannot find ground mince ‘meat’ substitute order soya mince online and make it with it (follow the instructions on the packet) – meantime make it with roasted chopped pecan nuts – roll into a sausage form and fry them (place in freezer for an hour fast so that they can stay formed when frying) – you may bake them if you wish. Here is the recipe from my meat loaf for you to make the sausages – make it as a meat loaf, then the next day cut a half inch slice roll into sausage shape and freeze, then fry – if this works continue with this mode for the future. I hope this helps a little. Best wishes your way Hilary. Cheers and I look forward to your future comments on my blog ! 🙂
http://www.mouthwateringvegan.com/2013/03/13/diner-style-meat-loaf-2/
I’ll give that scrambled tofy a try. Hope I can find that firm one you mention.
That tahini I never saw over here. Hmm, hope that I can find this one as well somewhere else.
The sausages aren’t a problem, that I can find over here. Not from Linda McCartney but that’s not important.
Grated vegan cheese, I’ve been looking all over for it but no one seems to sell it.
If it as again the taste of Redwood though, its a no go.
I most certainly do the best I can Miriam.
It just isn’t easy to find a substitute for everything over here.
I understand Pascal. No worries. The tofu you should find, there is one brand called Mori-Nu and Blue Dragon both are good. Tahini, you should find in Middle Eastern sections of supermarkets, or Greek Deli’s or online. The grated cheese, use nutritional yeast in recipes that I have, otherwise move as you are at the moment until such time as you find something you like if you must. Best and hope you manage to find a few of these things. Cheers !
This looks really good and I think I can see a Sunday morning treat coming up. But I think I might forgo the curry powder and maple syrup and keep it a bit more traditional! Thanks for th inspiration x
I also meant to say that I love your blog and the recipes that I have tried have been brilliant, thank you. I am looking forward to your book coming out x
I’ll continue my search Miriam 🙂
I’m sure I’ll get it all right one day. Hopefully soon.
We must remember to occasionally pat ourselves on the shoulder for being on the right track – key is to stay on it. 🙂
Hi there Fran and thanks for dropping by here. So glad you will be making this at some point. The traditional way is great too ! A dash of maple syrup (in other words very, very little) just adds another dimension without ruining it with sweetness – it goes so well with the mushrooms too ! Enjoy either way Fran and I look forward to your future comments on my blog !
Hi again Fran. You are welcome. Many thanks indeed for your interest in my book, it won’t disappoint and hope you enjoy my many recipes from here too. My book is out mid June, it can be pre-ordered from Amazon. Best wishes your way in the meantime !
I am not a vegan or veggie and i eat very little meat, I have tried some of these recipes on your site and they are gorgeous…:)
MIRIAM! Thank you for this…best full English I ever had was on the Virgin Pendolino from London-Euston to Wigan…even vegan sausages!
I wish I could find those sausages here in the States. *sigh*
Miriam!
your blog is great! So many great vegan recipes to inspire people to try cruel-free(vegan) fare.
Thank you so much!
blog : global vegan fare
Hi there Kum – many thanks for your kind feedback. Best wishes your way !
Hi Jenna and thanks for dropping by here. It’s just one of those treats one fancies a few times a year. This one is not greasy and tastes divine. Best wishes and hope you find an alternative ‘sausage’ if you search hi and lo – if so come back and let me know what worked for you ! Cheers and look forward to your future comments on my blog !
Hi there Anna and welcome here. I appreciate your comment on my blog and so very glad you have made and enjoyed the recipes you have tried from here. Not all my visitors are vegan here – do hope you continue to enjoy my recipes Anna ! Very best wishes your way in the meantime and I look forward to your future comments on my blog ! 🙂
Miriam, I’m just a vegetarian, not a vegan, but this looks just wonderful. That said, of late something else has become a major concern for me, something I really paid no attention to as my main concern when selecting foods, like vegetarian meat-alternatives such as the sausages, was always that they be meatless. That’s sodium. I’ve been vegetarian for 2 decades and now I have extreme high blood pressure! In looking at the things I’ve been buying and eating for years and only now examining the sodium content, I find I must have been drowning myself in salt to the tune of well over 10k mgs of sodium a day! I’d really appreciate some recipes that keep the sodium way down, retain its meatless splendor, and still taste yummy!
Sam Hi there and thanks for dropping by here with your comment. Kudos to you for being meat free for some years now. Sodium, fake meats etc – I believe in a varied diet with regards to this subject. All that I post is plant based, and totally cholesterol fee. Thousands of people on my blog find many suitable recipes for their palettes and my food varies in taste, colour and texture. May I suggest that if you don’t wish to consume fake meat in any way shape or form in some of my recipes, that you use a variety of other ingredients such as puy lentils, lightly crushed pecan nuts or a mixture of the two. Hope this helps. Moderation is the key I find Sam – and with that in this instance I mean a breakfast of this ilk 2 to 3 times a year won’t hurt as a treat – particularly when lunch could be fresh fruit and dinner a salad (I have created salads, juices, smoothies and non-fake meat recipes up too, and hope to increase these this this summer). Best your way ! 🙂 P.S. As you are a vegetarian note that cheese is all very, very high in sodium, fat and cholesterol and contributes to many diseases including high blood pressure.
Pascal Hi there – just a quick note to say that I now have 2 vegan Amazon stores – so if you wish to purchase HP sauce you can do so from my store as I am now an Affiliate of Amazon (prices are the same) – feel free to browse them in any case and just thought I would let you and some others know. I will probably let more people know in my newsletter. It is very costly running my blog so this is a tiny way to keep it all running. You sprung to mind as the HP was one of the items I opted for and this can be purchased from either of my stores both in bottles or sachets, see other items vegan items there too. Best your way as always. Here is the link for you. http://www.mouthwateringvegan.com/my-store-uk/ 🙂
Hi Miriam.
Just saw your post, but the link doesn’t seem to work.
Pascal Hi there. Will check the link out and get back to you soon. Best your way !
Hi again Pascal, as promised here are the links to my Amazon Pantry store :- US store : http://www.mouthwateringvegan.com/mwv-store/ UK store : http://www.mouthwateringvegan.com/my-store-uk/ – all you have to do is click one of the links, then click ‘Vegan Pantry’ on the left hand-side and voila ! Hope this helps Pascal. 🙂
Great Miriam, I see that I no longer have to look for nutritional yeast over here either 😀
Don’t need anything right now but will order from your page from now on.
Pascal Hi and thanks for that ! Have a good evening and best your way as always. 🙂
Same to you 😉
Hi Miriam,
I’d love to join your blog but can’t seem to find the link to do this. Thanks so much, LInda
Linda Hi there, I have added you to my newsletter list which is due out in a week. Best wishes your way in the meantime.
Just mission some hash brown’s… 🙂
Hash browns would go very nicely with this Rico. 🙂
Hi there !
I tried this at home yesterday and totally loved it. Sadly, the cheese omelette did not work out, it just would not stick together on the pan 🙁
I love your blog 🙂
Thank you !
Hi Bhanisha, Sorry to hear about the omelette, but you would need to make sure of 2 things – 1. that you have good non-stick pan, must be well heated up, and 2. add more flour – another tablespoon, and then try to fry a small omelette and if it’s still not as dense as you want it, thicken the batter with more flour – in the end physics has to take over and you ought to have a dense enough omelette (add more nutritional yeast too if so). Glad you enjoyed this though !
Thank you !
I shall try it out again in a few weeks and let you now if it work
😀 😀
Looking forward to try out the other recipes
Also,I am from Malaysia..and its not so easy to find some ingredients like Tahini sauce.
Any good substitutes for that?
Bhanisha Hi again – the omelette will work, and others have tried it too if you look at the previous comments. Regarding Tahini, best to order it online, you can purchase it in plastic tubs online (have a look here, this is for 2 http://www.amazon.com/Barons-Kosher-Ground-Sesame-16-ounce/dp/B00B1HL0H8/ref=sr_1_2?ie=UTF8&qid=1387360782&sr=8-2&keywords=tahini) Happy Holidays and I look forward to your future comments on my blog ! 🙂
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For bacon, I use tempeh. It’s an Indonesian fermented whole soy bean product, and totally natural. I cut it thinkly and fry in olive oil until crisp. Delicious!
Hi Jim, thanks for that. I know what tempeh is – I had it once years ago and have forgotten the taste. They sell it in jars here in a kind of a brine – can one fry that once sliced thinly ? What does it taste like ?
I’m actually trying to locate a recipe for vegan hot dogs that have images on the internet directing me to your website, however, there are no vegan hot dogs on your site.
Hi Joanie and thanks for dropping by here. Here is the recipe for you – it’s an old one, and it is not a solid ‘dog’ but it is tasty ! http://www.mouthwateringvegan.com/2011/01/10/wacky-vegan-hot-dog/ Enjoy ! 🙂
There is something so heartwarming about this dish. Thanks, made it for my partner and me a week ago – perfect for a cold sunday morning! It’s been great reading your blog and getting on board with some recipes, so i made sure i set time aside to comment! also, i didn’t add the maple syrup – doesn’t it make it all too sweet?
Hi C.Fo, not really, it is a subjective issue – ie sweetness or saltiness etc – by all means use it or omit it. Hope you enjoyed it all the same.