This must-try full English vegan breakfast is a quick & healthy fry up alternative with 4 (!) sources of protein. The BEST big vegetarian breakfast you can get incl. tofu, sausages, veggies & beans!
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💌 Why I Love This Recipe
Meet my perfect blend of English pub food and healthy cooking.
- Anyone can make it, even total newbies
- A healthy fry up breakfast with no frying
- A lighter version of traditional English brekkie
- Contains four sources of protein (tofu, beans, chickpeas, sausages)
- Also contains delicious veg
- Vegan, vegetarian & dairy-free
- Easy to make gluten free too!
- Easy to customise (tons of ideas below)
Plus, this lovely recipe includes step-by-step photos & expert tips to guide you through!
PS - If you’re not a fan of big meals in the morning, feel free to serve it for brunch or lunch. In fact, it’s so filling we sometimes eat it for dinner too!
🍅 The Ingredients
These are the ingredients you’ll need to make a delicious full English vegan brekkie.
Ingredient Notes
Vegan Sausages - This is a super quick & easy recipe so we're using store-bought sausages. There are so many to choose from in the UK supermarkets and abroad these days. My top choices are Linda McCartney, Richmond’s, M&S, or Aldi own brand vegan sausages.
Beans in tomato sauce - To keep this recipe super easy, we’re using tinned baked beans in tomato sauce. Super easy to find and affordable. If you’re not in the UK, find them on Amazon or the international section of a big supermarket.
Tofu - I used silken tofu, but feel free to use any tofu of your choice.
👨🍳 Tools
- An oven
- A baking tray
- A small pan
- A frying pan
⏲️ Step-by-step
The image collage below should serve as a quick visual guide for this traditional British vegetarian breakfast.
Tip - All details including exact measurements, instructions & expert tips can be found in the recipe card at the bottom of this page. Simply scroll to the bottom or click the Jump to Recipe button at the top of this page.
- Drain & season the chickpeas. Then roast them along with sausages and cherry tomatoes for 15 minutes.
2. Gently boil/steam kale and prepare the tofu scramble.
3. Warm up baked beans in a pan/microwave.
4. Serve it all and enjoy!
💡 Expert Tips
- This is a SUPER easy recipe, but make sure you plan your cooking well.
- Prepare and measure out all your ingredients before your first step.
- Get out a baking tray, frying pan & saucepan too.
- Turmeric can have a slightly bitter aftertaste - if you're not a fan, use less or avoid altogether
- Adjust other seasoning to taste too - especially salt.
- Sprinkle tofu scramble with black salt before serving (optional)
- To make sure you can serve it all at the same time, keep kale/beans/scramble warm by placing a lid over them.
- To make this breakfast gluten-free, choose gluten-free veggie sausages.
❓FAQ
I don’t generally categorize food as ‘healthy’ or ‘unhealthy’.
However, I’d happily claim that this veggie breakfast has plenty of healthy properties. It’s super low in salt and contains 4 different sources of protein. It’s also very low in saturated fat (depending on the sausage you use).
Rich in vitamins thanks to tomatoes & kale. It also requires no frying.
I like to serve mine with a side portion of wholemeal toast or a slice of fresh sourdough bread. Plus, don’t forget to pour yourself some English breakfast tea too.
There are approx. 450 calories per portion.
Keep in mind this is an automatically calculated estimate. For full nutritional information, check out the recipe card at the bottom of this page.
🥑 Variations
This goes without saying, but there are so many ways to customize a full English vegan breakfast. Here are a few ideas.
Sauteed mushrooms - Add gently sauteed mushrooms with some freshly minced garlic. Add black pepper & salt to taste.
Hash browns - the perfect addition to any full English breakfast. They’re often vegan and can simply be warmed up in the oven along with the sausages.
Grilled asparagus - especially when they’re in season (May to end June in the UK), these are the BEST addition. Drizzle them with oil, sprinkle with salt, black pepper & garlic granules. Then roast in the oven for about 15 minutes at 180°C/ 356F.
Hummus or guacamole - might sound extremely strange, but I love spreading hummus on my toast. Guac is a great option too (or you could serve it with some avocado slices).
If you want to experiment further, you could add vegan cheese or vegan bacon too.
📦 To store
This breakfast is surprisingly easy to store.
Simply place any leftovers in an airtight container. I like to store the beans in a separate container (the sauce might make the other food soggy).
It stays good for about 2 to 3 days.
PS. When serving the leftovers, make sure you heat up all the ingredients properly until you see steam coming out of them.
🥞 Similar Recipes
Enjoyed my full English veggie breakfast? If you’re wondering what vegans can eat for breakfast, check out some of my other recipes.
- Oat milk pancakes
- The best vegan waffles
- Almond milk waffles
- 3-ingredient vegan pancakes
- Savoury vegan muffins
- Blueberry oat muffins
- Green spinach crepes
- Almond milk crepes
Or explore my full recipes section here.
In case you tried out this English breakfast yourself I’d love to hear from you! Leave your reviews, feedback, comments, or questions in the comments section below.
🍴Recipe
The BEST Full English Vegan Breakfast (Healthy Vegetarian Fry Up)
EQUIPMENT
- Oven
- Baking tray
- 2 Small pans
- Frying pan
INGREDIENTS
ENGLISH VEGAN BREAKFAST
- 1 can chickpeas
- 1 teaspoon olive oil
- 6 veggie sausages
- 1 cup (150 g) cherry tomatoes or 3 large tomatoes
- 2 cups (100 g) kale
- 1 can baked beans in tomato sauce I used the reduced salt version
- Chickpeas seasoning: salt, black pepper, paprika, garlic powder (½ teaspoon each)
TOFU SCRAMBLE
- 1 block (350 g) tofu I used firm silken tofu
- 1 teaspoon garlic powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon paprika powder
- 1 tablespoon nutritional yeast optional
- ½ teaspoon sea salt or to taste
INSTRUCTIONS
ENGLISH VEGAN BREAKFAST
- Preheat oven to 180°C / 356°F (fan oven).
- In the meantime, drain the chickpeas and place them in a large bowl. Drizzle chickpeas with oil & seasoning (salt, pepper, paprika, garlic).
- Place sausages, chickpeas and cherry tomatoes on a baking tray. Season tomatoes with salt, black pepper and a tiny drizzle of olive oil (optional). Place in the oven for 15 minutes*.
- In the meantime, place kale in a small pan with slightly salted boiling water. Boil for 2 to 3 minutes. Drain the water and cover kale with a lid to keep warm.
- In a separate pan warm up your baked beans in tomato sauce. You could also warm them up in the microwave (see instructions on your beans tin).
TOFU SCRAMBLE
- Cut tofu into cubes or crumble it up in your hands.
- Add tofu to a hot (preferably non-stick) pan. You can use 1 teaspoon of oil, but it's not necessary.
- Stir the tofu and add all the seasoning (garlic powder, black pepper, turmeric, paprika, sea salt, nutritional yeast).
- Keep frying gently until all the small pools of liquid are gone. There should be no visible liquid in the end.
- Once the tofu is slightly crispy on the outside, remove from heat.
Notes
- This is a SUPER easy recipe, but make sure you plan your cooking well.
- Prepare and measure out all your ingredients before your first step.
- Get out a baking tray, frying pan & saucepan too.
- Turmeric can have a slightly bitter aftertaste - if you're not a fan, use less or avoid altogether
- Adjust other seasoning to taste too - especially salt.
- Sprinkle tofu scramble with black salt before serving (optional)
- To make sure you can serve it all at the same time, keep kale/beans/scramble warm by placing a lid over them.
- To make this breakfast gluten-free, choose gluten-free veggie sausages.
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Joey Vegan says
Looks fantastic!