Taken from Dirty Vegan by Matt Pritchard. Published by Mitchell Beazley.
Photography by Jamie Orlando Smith and Chris Terry.

I’ve made an art form of the vegan full breakfast. This will help you heal from last night’s antics and fuel you for today’s mischief. Serve any of the individual elements alone for a light breakfast, but put them all together for the full-on curative effect. Integral to the pile up are sliced Seitan English Breakfast Sausage (recipe below) and Tofu Scrambled Eggs (recipe below), so don’t forget to add those to the table alongside the three recipes below. Serve the whole lot with hot toast and strong tea. Thankfully ketchup and HP sauce are vegan. Unless you are god-like in your multitasking-while-hungover skills, I suggest you make the seitan and beans ahead of time, and it’s even worth boiling the spuds in advance, too – you’ll still have a bit of work to do for someone who’s worse for wear. Cross your fingers that someone else offers to wash up.

Serves 4

GARLIC MUSHROOMS
Prep: 5 minutes
Cook: 20 minutes

Bake these in the oven on the shelf below the smashed potato cakes. Use olive oil if you can’t find a good vegan spread.

olive oil, for greasing
2 garlic cloves, crushed
75g soft vegan spread
lemon juice, to taste
4 Portobello mushrooms
salt and pepper

Preheat the oven to 200˚C (Gas Mark 6). Grease a roasting tray with oil.

Mix the garlic with the vegan spread and a good squeeze of lemon juice in a bowl.

Arrange the mushrooms with their stalk sides facing up in the prepared roasting tray. Divide the flavoured spread between the mushrooms and smear the mixture into the gills. Season with salt and pepper.

Pop the mushrooms into the oven and roast for 20 minutes, until cooked through.

SMOKY BAKED BEANS

Prep: 5 minutes
Cook: 30 minutes

These are easily made in advance. Blending some of the beans and sauce gives the whole thing a more Heinzy texture.

1 red onion, sliced
olive oil
1 tablespoon tomato purée
500g passata
1 tablespoon balsamic vinegar
2 teaspoons sweet smoked paprika
1 bay leaf
2 teaspoons brown sugar
400g can haricot beans
salt and pepper

Heat a little oil in a saucepan. Add the onion and fry over medium-low heat for 10 minutes, until starting to soften.

Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar to the pan. Season with salt and pepper. Bring up to a simmer and cook gently for 10 minutes.

Stir the haricot beans into the saucepan and cook for a further 10 minutes, until the sauce has thickened.

When ready, you have the option to transfer a quarter of the beans to a blender and whizz them up until smooth, then return the blended beans to the pan and stir through before serving.

TOFU SCRAMBLED EGGS

Prep: 5 minutes
Cook: 5 minutes

 Serves 2

This is usually a weekend morning treat. It’s basically the same idea as scrambled eggs though – and I know it sounds odd – add turmeric for flavour and colour. Depending on what tofu you use, it can be very silky and moist. It doesn’t taste like egg, but is just as satisfying.

2 tablespoons olive oil or coconut oil
1/2 red onion, finely sliced
4 broccoli florets, finely chopped
225g extra-firm tofu
1/2 teaspoon Himalayan salt
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon chilli flakes, or to taste
1/4 teaspoon smoked paprika

To serve
toast
Smoky Baked Beans

Heat the oil in a frying pan. Put the onion and broccoli into the warmed oil in the frying pan and gently fry over medium-low heat for 2–3 minutes, until they are cooked but still have a little crunch in them.

Grab the tofu and either scramble it with a fork or cut it into bite-sized pieces. Add it to the pan and stir well. Now add the salt, spices and a splash of water if it looks too thick or dry. Cook for 2 minutes, until the tofu is heated through. Serve on toast with some baked beans.

SMASHED POTATO CAKES

Prep: 5 minutes
Cook: 50 minutes

Quicker than bubble and squeak, less faff than a hash brown, these are just squashed and roasted potatoes but, somehow, they seem like so much more. They are best made with new or salad potatoes.

12 small new potatoes
olive oil
about 4 sprigs of thyme, leaves picked, to taste
salt and pepper

Boil the potatoes, whole and with their skins on, in plenty of salted water for about 10–12 minutes until just tender. Drain well. (This can be done well in advance as they can be cooked from cold later on. Keep them in the fridge until you’re ready to use them.)

Preheat the oven to 200˚C (Gas Mark 6). Line a roasting tray with baking paper, brush it liberally with olive oil and scatter over some salt.

Evenly space the potatoes in the prepared tray, then press each potato down so that it flattens but stays in 1 piece. I use the flat side of my cleaver, but you could use the bottom of a mug, a potato masher or the flat of your hand (if cooking the potatoes from cold). Brush the flattened spuds with plenty of oil and season with salt. Roast for 25 minutes, then remove the tray from the oven and scatter over some fresh thyme leaves and grind over some black pepper. Return the tray to the oven for a final 10 minutes, or until the potatoes are golden and crisp.
Serve immediately.

ENGLISH BREAKFAST SAUSAGES

Prep: 15 min but overnight chilling
Cook: 1 Hour

When fried, seitan has a similar texture to meat that can be put to good use in the vegan kitchen. Think kebabs, paella and sausages in your full breakfast. With this recipe, you can make two large 350g sausages that can be sliced and fried. They will keep well in an airtight container in the fridge for four or five days.

230g vital wheat gluten
30g nutritional yeast flakes
2 tablespoons plain flour
1/2 tablespoon dried sage
1 teaspoon dried thyme
good pinch of white pepper
good pinch of nutmeg
good pinch of allspice
1 garlic clove, finely chopped
1 teaspoon salt
320ml mushroom stock (steep a handful of dried porcini mushrooms in 350ml boiling water, leave to cool, then strain and use the liquid as stock)
2 tablespoons vegan Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon tomato purée
2 tablespoons olive oil

When fried, seitan has a similar texture to meat that can be put to good use in the vegan kitchen. Think kebabs, paella and sausages in your full breakfast. With this recipe, you can make two large 350g sausages that can be sliced and fried. They will keep well in an airtight container in the fridge for four or five days.

And they freeze well (for up to 3 months), so it makes sense to make two, use one fresh and pop one in the freezer for a later date. When ready to cook, simply slice up the sausage and fry the slices in a little oil over medium-high heat for 3 minutes on each side, until coloured and crispy at the edges.

Mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together, as if making bread, for 5 minutes, until you have a firm dough.

Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of clingfilm and place 1 log in the centre. Roll the clingfilm around the log, push out any trapped air and twist the ends of the clingfilm together around the log to tighten it into a large sausage shape. This is best done by holding the clingfilm ends and rolling the log along the work surface a few times until the clingfilm is drum-skin tight. Now wrap it neatly in kitchenfoil. Repeat the rolling process with the other half.

Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently over low heat for 1 hour, topping up the water if necessary, until they feel very firm when squeezed.

Remove the logs from the water and leave to cool, then pop them in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape.

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