Vegan Fry Up Recipes

VEGAN FRY-UP

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
• For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
• Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
• Heat another glug of oil in a frying pan and add the mushrooms, then fry over a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
• Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.

VEGAN FRY-UP

Steps:

• Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.
• Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.
• Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.
• Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture - you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.
• Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.
• Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.

VEGAN FULL ENGLISH BREAKFAST

Steps:

• Place your hash browns on a baking tray and put into the oven.
• Cook your sausages according to the instructions.
• Heat your oil or water in a frying pan over a medium heat and add your mushrooms. Stir slightly for 5 minutes or until golden brown.
• Heat the beans for around 3 minutes in a pan.
• Place tomato cut-side down in the pan and cook without moving for 2 minutes. Gently turn over and cook for a further 2-3 minutes until tender but still holding its shape.
• Add bread to the toaster.
• Once all the ingredients are cooked, serve and enjoy straight away with a good squeeze of tomato ketchup.

VEGAN STIR-FRY

Steps:

• Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
• Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
• Serve warm on a bed of rice sprinkled with sesame seeds.