Recipe Ideas: Big Vegan Full English Breakfast

About this recipe:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Skill required: Easy
Serves: 4

Breakfast is the most important meal of the day and inspired by the great B&Bs of Great Britain we bring you this stonking great Vegusto Full Monty Breakfast as an antidote to the heart challenging traditional ‘Full English’ breakfast that often has more portions of saturated animal fat in than the UK government would recommend you eat in a week. Full of protein and complex carbohydrates the Vegusto version has a better mix of essential fats and full of enough potential sustainable energy to see you through until Sunday lunch.



  1. Preheat oven to 180ºC.
  2. Gently fry chopped potatoes with the chopped red onions in 1 tablespoon of oil for 5–6 minutes. Toss in Braggs aminos or soy sauce and then onto a baking tray and into the oven for 30 minutes.
  3. Put a slice of Vegusto Melting Cheese on each mushroom. Remove plastic from, then lightly paint Vegusto Sausages and 4 slices of Vegusto Slicing Sausage with oil then add all to baking tray with the potatoes in the oven.
  4. In a large bowl add all the fritter ingredients and mix thoroughly.
  5. In a frying pan drop on tablespoonfuls of the mix and brown the fritters on both sides. Then place on a baking tray along with 4 tomato halves and bake in the oven for about 15 minutes
  6. Turn the potatoes and sausages so they brown evenly, paint with oil if necessary, place back in the oven with the potato scones added.
  7. In a small pan heat the baked beans with chunks of Vegusto Cheese.
  8. Serve with a sprinkle of chopped fresh parsley on the potatoes, a glass of freshly squeezed juice, cup of English breakfast tea with a splash of coconut milk and some hot toast and Marmite or marmalade. Tomato ketchup and Braggs sauce should be on hand for those who indulge. Heaven!

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