Vegetarian English Breakfast

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I haven’t shared a recipe for Vegetarian English Breakfast on my blog before, despite it being something I enjoy cooking and eating, because I thought is not complicated enough. That being said, the first time I’ve cooked a Vegetarian English Breakfast I looked for the recipe. It might be interesting for someone who wants to try something different and not the standard English Breakfast.

I’ve made a Vegetarian English Breakfast because my husband and I are both vegetarians. Most of the components are shop-bought, but that would be the same with the standard one too. So, from this point of view, the difference between them is not as big as you might imagine in the first place. The best part is that the vegetarian version is actually healthy. Or, I should say, healthier than the other one.

Vegetarian English Breakfast

If you would prefer the vegan version, swap the fried egg with a tofu omelette. The rest of the ingredients are vegan. The sausages are Linda McCartney because I love them. When I was eating meat, many years ago, I was also having soy-based fake meats because I love the taste. Now there are so many amazing options on the British market, at reasonable prices. This makes my life so much easier. My husband is very happy with the vegetarian options too.

Ingredients for Vegetarian English Breakfast for 2 people:

– 4 pieces of frozen Hash Browns
– 4 Linda McCartney frozen sausages
– 1 tomato
– 2 free range eggs
– 2 portobello mushrooms
– 3-4 spoons of oil
– 1 can of baked beans
– 1 tsp dried basil
– 1 tsp dried parsley
– 1 tsp smoked paprika
– sea salt
– toast or buns
– orange juice, if you fancy

Start by heating two frying pans. In one of the frying pans, pour a spoon of oil. When the oil is heated, place the washed mushrooms with the cup upside down. Leave to cook for 10 minutes, on low to medium heat.

Meanwhile, in the other pan, pour a spoon of oil. Place the hash browns on the pan, over low to medium heat. Leave to cook for 8 minutes, flip them and leave to cook on the other side too. Before flipping the hash browns, put the sausages in the pan too.

Flip the mushrooms after the 10 minutes have passed. Add the tomato washed and cut in two. Leave the mushrooms and the tomato to cook for a few minutes, flipping the tomato once.
When the sausages and hash browns are almost done, prepare the beans. Pour the baked beans in a saucepan and add the smoked paprika, dried basil, and dried parsley. Put on the hob over medium heat and stir.

Take the hash browns and the sausages off the heat and put them on the plates. Pour a bit more oil in the frying pan and break the eggs with care. Flip them or scoop oil over them to cook. See my tips about frying eggs. The mushrooms, tomatoes, baked beans, and the eggs should be all ready at the same time.

Transfer them on the plate and enjoy a delicious Vegetarian English Breakfast.

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