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VEGAN 'Green's' ultimate vegan fry up

We went for a bottomless brunch last year and Lucas had a vegan fry up. It looked so good I had to try my own version of it. We have vegan sausages, hash browns, beans, scrambled tofu, garlic mushrooms and asparagus and toast. Served with an oat milk cappuccino and a fresh pineapple juice – weekend brunching bliss! The best part about this breakfast is that you can leave all of it to keep warm whilst you make the rest. Serious brunchin... no G. Lucas, this one's for you.


If you are going to cook the full works, I would recommend following this order:

1. Pop your sausages in the oven

2. Hash browns

3. Beans

4. Mushrooms and asparagus

5. Scrambled tofu

6. Pop your toast in


Hash browns:

Ingredients (serves 1):

  • 1 large white potato

  • 1tbsp plain flour

  • 1 spring onion

  • ½ tsp garlic salt

  • ½ tsp onion salt

  • Salt and pepper

  • 1tbsp vegetable oil / light spray oil


Method:

  1. Pop a clean tea towel over a large bowl.

  2. Peel and grate your potato onto the tea-towel.

  3. Wrap the potato up and really squeeze out the excess liquid.

  4. Pop the grated potato into a large bowl and add your chopped spring onion, garlic salt, onion salt, flour and seasoning.

  5. Mix it all together with a spoon and then form into patties. Squash them down so they are flat.

  6. Add your oil to a frying pan over a medium/high heat.

  7. Fry your hash-browns for about 3-4 minutes on each side or until golden brown.

  8. Pop them in the oven on 180 degrees if you are waiting for other parts of your breakfast to cook.


Smoky beans:


Ingredients (serves 1):

  • ½ tin cannellini beans

  • ½ tin chopped tomatoes

  • 1tbsp tomato puree

  • 1tsp smoked paprika

  • 1tsp onion salt

  • 1tsp garlic salt

  • 1tsp marmite

  • 1tbsp balsamic vinegar

  • 1tsp golden syrup / maple syrup


Method:

  1. Drain the beans.

  2. Throw everything into a saucepan over a medium heat, bring to the boil then simmer for around 10-15 minutes.


Garlic mushrooms and asparagus:


Ingredients (serves 1):

  • Chestnut / button mushrooms

  • 2-3 asparagus spears

  • 1tsp vegan butter

  • 1 clove garlic


Method:

  1. Slice your mushrooms and chop your asparagus.

  2. Put 1tsp of vegan butter in a frying pan over a medium heat.

  3. Peel and mince your garlic into the frying pan and let it melt.

  4. Add your mushrooms and asparagus to the butter and let them sauté for about 10-15 minutes.


Scrambled tofu:


Ingredients:

  • ½ red onion

  • 1 clove garlic

  • ½ block silken tofu

  • 1tsp onion salt

  • 1tsp garlic salt

  • 1tsp smoked paprika

  • ½ tsp turmeric

  • 1tsp olive oil


Method:

  1. Put your frying pan over a medium heat and add the tsp of olive oil.

  2. Finely chop your onion and peel and mince your garlic. Add them to the frying pan. Fry for about 3 minutes.

  3. Crumble in your tofu.

  4. Add your spices and fry for about 4 minutes. Keep stirring often.


FINAL STEP: If you fancy toast, pop your toast in and spread with your favourite toppings: vegan butter, marmite, jam, marmalade, syrup... go crazy.



Love, Soph x


I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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