Did you think going vegan meant no more delicious full English breakfasts? You’re wrong! Many aspects of a traditional fry-up are ‘accidentally vegan’, and it’s pretty easy to substitute anything that isn’t.
Want some inspiration for your next breakfast? Keep reading for a list of delicious components to mix and match, as well as cooking and shopping tips.
Don’t blame us if this post makes you hungry.
Linda McCartney sausages are a popular choice available in most supermarkets. If you fancy something different, look out for tofu sausages at health food stores – we love these tofu herb sausages from Taifun.
Classic veggie sausages are another easy option, and they often go down well with kids.
If you fancy making your own vegan sausages, the Granose mix below is a popular choice.
While vegan bacon hasn’t hit the mainstream yet, there are still some great options available in the UK.
Our favourite is the ‘Streaky Rashers’ pack from Sgaia Foods. Super tasty and realistic.
You can also get VBites bacon rashers via Ocado, online supermarkets and some independent stores.
Tofurkey make their own Smoky Maple Bacon from tempeh and this is also sold on Ocado – although we’re not keen on the texture.
Don’t fancy sausages but still want something substantial? Falafel is a great choice, and it’s full of protein and fibre.
Warm shop-bought falafel in the oven before adding to your breakfast, use a packet mix, or make your own from scratch.
Tofu scramble is really easy to make, even if you’ve never used tofu before.
Grab a block of extra firm tofu and crumble into a bowl.
Heat oil in a frying pan, add tofu, throw in plenty of herbs and spices, and cook for 5 – 10 minutes.
We like to add salt, pepper, garlic, mustard powder, chilli powder, onion powder, and mixed herbs.
Adding turmeric will give your scramble a nice yellow colour, and it’s easy to throw in extra vegetables if you like – we used mushroom and spinach in the picture below.
Make your breakfast feel extra healthy with some greens!
Here are some suggestions:
- Raw baby spinach
- Sautéed spinach with lemon and garlic
- Sautéed kale
Halve tomatoes and pop under the grill until soft for a quick and easy option.
For something a little fancier, trying roasting on-the-vine tomatoes in the oven.
Sliced avocado is a tasty addition to any breakfast, and it’s also a great source of healthy fats.
If you’re not keen on plain avocado, try mashing together with salt, pepper, chilli, lime and coriander, then spreading on toast.
Mushrooms are an essential part of any full breakfast.
Slice regular mushrooms and fry in oil, roast large flat mushrooms, or sautée whole button mushrooms.
If you’re keen to up your vitamin intake, look out for mushrooms which are specially-grown to be high in vitamin D.
The vast majority of frozen hash browns sold in supermarkets are vegan-friendly – yay!
Chips are another easy, versatile option. Almost all frozen chips are vegan-friendly, and it’s easy to make your own using oil and potatoes.
Baked beans are another classic staple – we like Branston Beans for their rich tomato sauce.
Alternatively, get fancy and make your own beans in tomato sauce from scratch.
Going vegan doesn’t mean you can’t enjoy a full English breakfast.
Let us know how you make your vegan breakfasts in the comments below!
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