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Vegan fried breakfast
Fruit and vegetables
Handful dried porcini
mushrooms
(optional)
½ tbsp dried
sage
1 tsp dried
thyme
1
garlic
clove, finely chopped
320ml/11fl oz
mushroom
stock (from above or from a
mushroom
stock cube)
12 small
new potatoes
4
thyme
sprigs, leaves picked
2
garlic
cloves, crushed
fresh
lemon juice
, to taste
4
Portobello mushrooms
1
red onion
, thinly sliced
½
red onion
, finely sliced
4
broccoli
florets, finely chopped
½ tsp
garlic
powder
½ tsp
chilli
flakes, or to taste
Tins, packets and jars
2 tbsp
plain flour
2 tbsp vegan Worcester sauce
500g/1lb 2oz tomato
passata
400g tin
haricot beans
Cooking ingredients
1 tbsp
nutritional yeast
flakes
pinch ground
white pepper
pinch ground
nutmeg
pinch ground
allspice
2 tbsp cider
vinegar
1 tbsp
tomato purée
2 tbsp
olive oil
olive oil
olive oil
, for greasing
olive oil
1 tbsp
tomato purée
1 tbsp
balsamic vinegar
2 tbsp sweet smoked
paprika
1
bay leaf
2 tbsp
brown sugar
2 tbsp olive oil or
coconut oil
½ tsp ground
turmeric
¼ tsp
smoked paprika
salt and freshly ground
black pepper
Dairy, eggs and chilled
230g/8oz vital wheat gluten or
seitan
75g/2½oz soft dairy-free
margarine
225g/8oz extra-firm
tofu
Other
1 tsp salt
Back to recipe
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