Vegan Full English Breakfast

Who doesn’t love a good old-fashioned English fry up? Try this meat-free vegan take on the classic English breakfast.

Total Time: 40 mins

Serves 4

279k Calories

INGREDIENTS

200g mixed small peppers


Oil for drizzling and frying


200g large oyster 
mushrooms

200g baby leaf spinach

For the tamarind tomatoes


2 shallots, roughly chopped

40g fresh ginger, grated


1 red chilli, deseeded and finely chopped

2 tbsp tamarind paste (from large supermarkets)

400g tin chopped tomatoes

1 tbsp palm sugar

For the avocado and bean mash


1 ripe avocado, roughly chopped

400g tin butter beans, drained & rinsed

Juice 1 lemon


½ garlic clove, crushed

1 tsp sumac (from large supermarkets)

INSTRUCTIONS

Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.

For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.

Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.

Heat another glug of oil in a frying pan and add the mushrooms, then fry over 
a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.

Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.