1. Vegan Fry-Up
List of Ingredients:
#1 large potato, unpeeled #1 ½ tbsp peanut butter #For the tomatoes and mushrooms #14 cherry tomatoes sunflower oil #2 tsp maple syrup #1 tsp soy sauce #¼ tsp smoked paprika #1 large Portobello mushroo, sliced #For the scrambled tofu 349g pack #silken tofu 2 tbsp nutritional yeast ½ tsp turmeric #1 clove garlic, crushed #To serve 4 vegan sausages (we used Dee’s leek & onion) #1 x 200g can baked beans
How to cook
1.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. #2.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. #3.Meanwhile, mix the maple syrup, soy sauce and ¬º 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. #4.Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture ‚Äì you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper. #5.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. #6.Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.
2. Coconut & Banana Pancakes
List of Ingredients:
150g plain flour #2 tsp baking powder #3 tbsp golden caster sugar #400ml can coconut milk, shaken well vegetable oil, for frying #1-2 bananas, thinly sliced #2 passion fruits, flesh scooped out
How to cook
1.Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.#2.Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.#3.Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
3. Vegan Breakfast Muffins
List of Ingredients:
150g muesli mix#50g light brown soft sugar #160g plain flour#1 tsp baking powder#250ml sweetened soy milk#1 apple, peeled and grated#2 tbsp grapeseed oil#3 tbsp nut butter (we used almond) #4 tbsp demerara sugar #50g pecans, roughly chilled
How to cook
1.Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins. #2.Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.
