Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Helen's Ultimate Vegan Fry Up

20 minutes

Serves:

Helen's Ultimate Vegan Fry Up

Cooking a vegan fry up is something that should be done with pride. I love serving it up to meat eaters and watching their sheer delight at just how delicious and satisfying it can be! This is a no-holds-barred breakfast fit for a king or queen! The trick is you have to have several things cooking at the same time - and try to time it so everything is ready at once.

Ingredients: 

  • Potato cakes
  • 2 medium potatoes, peeled and cubed
  • 1 tbsp plain flour
  • 1 tsp olive oil
  • Scrambled tofu
  • 1 tsp olive oil
  • 250g firm tofu
  • 1 clove garlic, crushed
  • 1 spring onion, chopped
  • 1 tsp turmeric
  • 1 tsp wholegrain mustard
  • 2 beef tomatoes, cut in half
  • 1 tbsp olive oil or low-cal oil spray
  • 200g mushrooms, chopped
  • 4-8 vegan rashers (eg Tofurkey or VBites)
  • 2 vegan sausages, eg Linda McCartney, Cauldron Vegan, Fry's, VBites - and many more brands! 
  • 1 tin baked beans
  • 2 slices wholemeal bread
  • Salt and pepper

Method: 

1. Put cubed potatoes into a saucepan and cover with salted boiling water.

2. Allow them to simmer with a lid on, until soft.

3. Meanwhile, in a large frying pan, fry the mushrooms in the oil.

4. Place the sausages under a medium heated grill to cook, turning until they are browned all the way around and cooked through. Alternatively, fry them in a little oil then keep warm in the oven.

5. Heat the baked beans in a small saucepan. If you want to keep them warm while the rest of the breakfast is cooking, just turn them down on the oven to their lowest heat once they are hot and allow to simmer.

6. For the scrambled tofu, in a separate frying pan, fry the garlic and spring onion in oil for a couple of minutes, before crumbling in the tofu and adding the turmeric and mustard. Turn the scramble with a wooden spoon and cook for around 5 mins on a medium heat. Add in a splash of soya sauce too if you like.

7. When the mushrooms are nearly cooked, move them to the side of the span and add in the rashers. These cook quickly, so turn them over after a couple of minutes.

8. Plate up the mushrooms, rashers and scrambled tofu.

9. Drain off the potatoes and return them to their pan. Add the flour and mash it in.

10. Return the now empty frying pan to the heat, add a tsp of oil and turn on the heat.

11. Divide the mashed potato in two and shape each piece into a ‘pattie’ or round.

12. Pop these into the frying pan and fry for about 5 mins, turning over to brown on both sides. Press them down a bit with a spatula to make them thinner.

13. Meanwhile, toast your bread and take the beans off the heat.

14. Now for the big assembly. Add the beans, patties, sausages and toast to the plates. If you can’t manage to co-ordinate the cooking so everything is hot and ready together, place anything cooked first onto an oven tray and place in a warm oven until the rest is ready. Alternatively, plate up the full breakfasts and then microwave them for a minute to heat everything up together, if you have one.

15. Serve with the sauces, tea, coffee, or fruit juice.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 19 of 19
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »