Ultimate Vegan Fry Up

This Ultimate Vegan Fry Up is part of a series of recipes I’ve developed with the lovely people at Quorn.  You can see this and more of the recipes I’ve worked on over at Quorn.co.uk

Breakfast

Let’s face it, breakfast is the best meal of the day, and a fry up is the king of breakfasts. I love how there’s so much choice on a traditional fry up plate but sometimes it can be a bit of a challenge for vegans to compete with all these glorious options.  My vegan fry up has a number of excellent ideas for a hearty breakfast that is of course all crowned by the star of the show, the delicious and succulent brand-new Quorn Brilliant Bangers.

Like prepping most big breakfasts, there’s a fair bit of juggling ingredients and dishes.  However, much of the below can be prepared in advance and kept warm in a large oven-proof dish in the oven.  So, there’s no need for that frantic fry up frenzy!

Serves 4

• 6 Quorn Brilliant Bangers

For the spinach & mushrooms

• 4 large field mushrooms – thickly sliced
• 100g fresh spinach leaves
• Fresh rosemary
• 1 tablespoon olive oil
• Freshly ground pepper

For the oven-roasted balsamic tomatoes

• 4 medium tomatoes – I’m using colourful heirloom tomatoes, but any juicy tomatoes will work.
• Fresh thyme
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper

For the smoky potato, Quorn Vegan Smoky Ham Free Slices and red pepper hash

• 4 large white potatoes – diced
• 6 slices of Quorn Vegan Smoky Ham Slices – chopped
• 1 red pepper – chopped
• 1 medium onion – chopped
• Olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika

For the avocado and butter bean smash

• 2 ripe avocados
• 1 x 400g tin of butter beans
• A little olive oil
• The juice and zest of half a lemon
• salt and pepper

Pre-heat your oven to 180C (fan) For this fry up you will need 2 oven-proof dishes and 2 frying pans. (At least one with a lid.)

Lay the cut tomatoes into the oven-proof dish cut-side up.  Sprinkle with a little olive oil and balsamic vinegar and season well with salt, pepper, and herbs.  Roast in the oven for 30 mins, then turn down the oven to 50C and let them sit whilst you make the rest of the fry up.

The Brilliant Bangers

Whilst the tomatoes are roasting you can also roast the Quorn Brilliant Bangers. They can be pan-fried but actually I prefer to oven-roast them.  It’s easy and practical and leaves the hob free for other bits of the breakfast! Simply place them into an oven-proof roasting tin, drizzle with a little olive oil and roast for 15 mins.  Then set aside with the tomatoes in a warm oven.

The Hash

To make the hash, boil the diced potatoes in water until they are tender but still a little firm.  Then drain them well but leave the potatoes in the pan.  Drizzle them with olive oil and season them with salt and pepper, smoked paprika and oregano.  Place a lid on the pan and shake it vigorously.

Meanwhile, in a large frying pan, sauté the onions,  chopped Quorn Vegan Smoky Ham Slices and red peppers in some olive oil until they are tender and beginning to colour.  This should take about 8 minutes on a medium heat. Remove from the pan and set aside.

Add a little more oil to the pan and add the cooked potatoes.  Fry them well for at least 15 minutes, turning frequently until they are beautifully golden.  Stir in the onions and pepper.  Set aside in an oven-proof dish on a low heat.

Mushrooms and Spinach

Next, we’re on to the mushrooms and spinach. Heat a little olive oil in a frying pan and saute the mushrooms.  Allow them to sizzle gently on a low heat for at least 8 mins, stirring and flipping them regularly.  When they begin to soften and gain colour, add plenty of freshly ground pepper and some fresh rosemary.

Turn the heat down to its lowest and place the spinach on top of the cooking mushrooms.  Place the lid on the pan and let the heat of the mushrooms wilt the spinach.  This should take about 4 mins.  Stir together and set aside.

Avocado Smash

Finally, we can make the avocado and butter bean smash.  Simply place all the ingredients into a bowl and fork them into a rough mash.  A squeeze of lemon juice and some salt and pepper will finish them off beautifully.

Serve the whole lot on a big platter so people can help themselves to their favourite bits.

For more breakfast recipes check these out on Dom in the Kitchen

Eat and of course, enjoy!