English Breakfast

Nutritional Information:

Per serving of baked butter beans (184g)

Calories 111, Fat 1.1g, Saturates 0.1g, Carbohydrate 19g, Sugars 6g, Fibre 2g, Protein 7.4g, Salt 1.8g

Per rasher of aubergine bacon (16g)

Calories 7, Fat 0.1g, Saturates 0g, Carbohydrate 1.2g, Sugars 0.7g, Fibre 0g,
Protein 0.4g, Salt 0.45g

Per bean breakfast sausage

(64g) Calories 95, Fat 0.9g, Saturates 0.3g, Carbohydrate 17g, Sugars 0.5g, Fibre 4g, Protein 5.6g, Salt 1.2g

Per serving of scramble (221g)

Calories 289, Fat 5.7g, Saturates 0.5g, Carbohydrate 46g, Sugars 8.3g, Fibre 14g, Protein 15g, Salt 1.3g




For the baked butter beans:

Add all the ingredients into a saucepan and cook over a medium heat for 8-10 minutes, or until the sauce has thickened and the beans have softened.


For the aubergine bacon:

1. Preheat the oven to 160C°/320°F/Gas 3. Add the soy sauce, Worcester sauce, maple syrup, liquid smoked, smoked paprika, onion granules, garlic salt and mustard powder into a shallow tray. Place the aubergine slices in the liquid for 60 minutes, flipping halfway.
2. Transfer the aubergine slices to a baking tray and cook for roughly 40 minutes,
flipping halfway until the aubergine is
cooked and crisping up. Remove from the oven and serve.


For the bean breakfast sausages:

1. Preheat the oven to 200°C/400°F/Gas 6.
Add all the ingredients to a food processor and blend until almost smooth. Shape
the mixture into 8 sausages and transfer
to the fridge for at least 1 hour to firm
up slightly.
2. Transfer the sausages to a lined baking tray and place in a hot oven to cook for 15-20 minutes until the sausages have firmed up and are cooked through.


For the chickpea and spinach scramble:

1. Take one tin (400g) of chickpeas and add the contents to a blender, including the liquid, and blend until smooth.
2. Drain the aquafaba from the second tin of chickpeas, then place them into a bowl, followed by the cider vinegar, nutritional yeast, garlic salt, turmeric and kala namak. Use a fork to mash the chickpeas and mix all the ingredients together.
3. Add the blended chickpeas, mashed chickpeas and spinach into a saucepan over a medium heat. Cook for 3-4 minutes until the spinach has wilted and the chickpeas are hot.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased