• Angelica Larsson

English breakfast | Vegan-Gluten free | Substitute meat

Uppdaterat: 9 mars 2021

Hello my lovelies! While I was making black pudding a little while back a light bulb lit up with the lovely idea of making a vegan English breakfast and as I was making black pudding along traditional Swedish home cooked meals I of course was inspired to try my hands on not only vegan sausage but vegan egg and bacon! While I was considering my options on how to create a full English breakfast I had a few ideas and I was also inspired by other's creativity so I want to add some credit to Edgy Veg, she's super creative and lovely I highly recommend checking out her content. Let's make a hefty breakfast!

Serves 4-6 people.


What you need for vegan bacon: 6-8 rice paper For marinade: 3-4 tbsp oil 4 tbsp nutritional yeast 3-4 tbsp water 1 tbsp garlic powder 1-2 tbsp maple syrup 1 tbsp umami spice 6 tbsp soy sauce 1 tbsp smoked paprika (you can use 1/2 tsp liquid smoke instead) 1 tsp paprika powder A pinch of black pepper Begin with preheating the oven to 200℃ or (400℉) Add the ingredients for the marinade in a bowl and whisk until combined. Transfer some of the marinade onto a plate, take one of the rice papers and coat both sides with the marinade then add one more and stick it onto the coated rice paper and coat the one side that isn't coated yet.

Transfer the rice paper onto a baking sheet and using a scissor cut the rice paper into strips. Rinse and repeat until you've used up all the rice paper. Seperate the strips on the baking sheet and then pop into the oven for about 6-8 minutes, do however keep an eye on them as they crisp up easily and we don't want the vegan bacon to burn. Once they look crispy and lovely take them out and allow to cool. _____________________________________________________________________ What you need for vegan sausage: 380g cooked white beans 150g wheat gluten 2 dl (0.8 cups) vegetable broth 1 dl (0.4 cups) aquafaba 2 tbsp nutritional yeast flakes 1 tbsp buckwheat flour 1 tbsp olive oil 1 tbsp soy sauce 1 tsp liquid smoke Sausage seasoning (garlic powder, cumin, onion spice, paprika powder, coriander, ginger, nutmeg) Add all the ingredients into a blender, blend until it looks smooth. Once smooth roll the dough out so it resembles a long sausage and divide into smaller pieces. I prefer the sausages about half the size of what you'd think a regular sausage would be.

In a low pan add water and a steamer into it and bring up to medium heat while we roll up the sausages into strips of tin foil and twist the end so the sausage. Now add them onto the steamer, reduce the heat and steam the sausages for about 30-40 minutes. Once they are done set them aside and allow them to cool before frying them off. _____________________________________________________________________ What you need for vegan egg: For the egg white: 1/2 dl (0.2 cups) rice flour 1/2 dl (0.2 cups) coconut milk 1/2 dl (0.2 cups) aquafaba 1 tbsp water A pinch of black salt A pinch of salt For the yolk: 1 dl (0.4 cups) vegan mayonnaise 1/2 dl (0.2 cups) rice flour 1 tbsp nutritional yeast 2 tbsp corn flour 2 tbsp water 2 tbsp olive oil 1-2 tbsp turmeric (for colour) A pinch black pepper A pinch of black salt In a bowl and add all the egg white ingredients and whisk until it looks smooth and set aside. In a bowl and add all the egg yolk ingredients and stir until it looks smooth.

Now in a frying pan add a splash of oil and bring to medium high heat. Add about 3-4 tbsp of the egg white and fry it until a few bubbles start to surface and now add 1 tbsp of the yolk and pop on the lid and cook for another 30 seconds.

Serve with heinz beans, blackpudding recipe here, toast, fried mushrooms and tomatoes.

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