Description
A hearty and comforting Vegan English Plate made with plant based sausages, sautéed mushrooms, juicy tomatoes, baked beans, crispy hash browns, and fresh spinach, perfect for a cozy breakfast or brunch.
Ingredients
- Firm tofu sausages: 200 g, sliced
- White button mushrooms: 200 g, sliced
- Cherry tomatoes: 200 g, halved
- Baked beans: 1 cup
- Hash browns: 2 medium pieces (about 150 g total)
- Baby spinach: 2 cups fresh
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Salt: 1 teaspoon, or to taste
- Black pepper: 0.5 teaspoon
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced tofu sausages, season with garlic powder, smoked paprika, salt, and black pepper, and cook for 6 to 8 minutes until golden on all sides. Remove and set aside.
- Add the remaining olive oil to the same skillet and sauté the mushrooms for 5 to 7 minutes until tender and lightly browned.
- Add the cherry tomatoes to the mushrooms and cook for 3 to 4 minutes until softened and juicy.
- Gently heat the baked beans in a small pan over low heat until warmed through.
- Cook the hash browns in a nonstick pan according to package directions until crisp and golden.
- Add the baby spinach to the mushroom pan and cook for 1 to 2 minutes until just wilted.
- Assemble all components on a warm plate and serve immediately.
Notes
- Cook each component separately to keep textures distinct.
- Season lightly at each stage for balanced flavor.
- Serve hot for the best aroma and taste.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: vegan english breakfast, vegan breakfast plate, plant based brunch, vegan sausages and beans, hearty vegan breakfast