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Serves 2

Sausages (makes 6 large or 12 chipolatas)

150g black beans (soaked overnight, rinsed and drained)
50g red lentils
500 ml veg stock
30g breadcrumbs
1 garlic clove
1 tbsp. chopped parsley
½ tsp dried oregano
Salt & pepper
Plain flour (to coat)

  1. Put the soaked black beans, parsley and garlic in a saucepan with enough stock to cover. Bring to the boil then simmer for 30 min.
  2. Add the lentils and oregano, and a splash of water if needed, and continue to cook for 15 min.
  3. When the water has all been absorbed, set aside to cool.
  4. Put the mixture in a food processor and pulse to a rough-textured consistency.
  5. Add to breadcrumbs in a bowl, and mix to a stiff, mouldable dough. Form into sausage shapes and refrigerate for at least 15 minutes.
  6. dust with plain flour, add 2 tbsp of olive oil to a frying pan, and fry gently over a medium heat until brown and crisp.

NOTE: If using tinned black beans, reduce bean cooking time to 15 mins and cook with the lentils.

Bacon

½  aubergine, cut lengthways into 2mm thick slices
1 tsp smoked paprika
1 tbsp. soy sauce
1 tsp Liquid Smoke (optional)
Salt & pepper
1 tbsp olive oil

  1. Lay the aubergine on kitchen paper and sprinkle with 2 tsp salt. Leave for 10 min, then rinse and pat dry.
  2. Mix the paprika, soy sauce and Liquid Smoke (if using) in a wide bowl, and brush it onto the aubergine strips. Season with salt and pepper.
  3. Heat the oil, then fry the ‘bacon’, over a medium-high heat, turning frequently, till golden.

Eggs

200g Silken tofu (Extra Firm)
1 tbsp. vegan butter
1 tsp turmeric
1 tbsp. chopped basil
½ tsp chilli powder (optional)
Salt and pepper

  1. Melt the vegan butter in small pan
  2. Add the tofu, chilli (if using) and turmeric, gently stirring the tofu with a wooden spoon, until warmed through.
  3. Season, sprinkle fresh basil on top.

Beans

½ tin cannellini beans (rinsed)
2 tomatoes
1 tbsp. tomato puree
1 tsp Balsamic vinegar
½ tsp sugar
sprig of thyme (optional)

  1. Peel and chop the tomatoes (to peel, cut a cross in the base, dunk in boiling water, then into cold water. The skin will come off instantly.)
  2. Add to saucepan with the rest of the ingredients
  3. Cook over a low heat for 8-10 minutes.

To accompany

A handful of mushrooms (halved)
8 Cherry tomatoes (Halved)
Toast and vegan spread
1 tbsp olive oil
salt & pepper

  1. Warm the olive oil over medium heat
  2. Add tomatoes, cook for 2-3 minutes
  3. Add mushrooms, cook for further 5 minutes, and season
  4. Slice and toast the bread

Serve with your favourite vegan sauces and a large pot of tea.

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