I really, really, really miss eggs. There’s a ritualistic aspect to my weekend breakfasts in that they would (in a month that wasn’t Veganuary) invariably involve eggs. So doing something with a frying pan feels necessary to help me get into the weekender spirit.
I’m usually not one for “meat substitutes” but the Linda McCartney vegetarian sausages are a) vegan friendly b) insanely convenient and c) they don’t taste half-bad. I’m a firm believer in piling up on extra veg instead of trying to compensate for missing meat products but this plate of food makes for a quick and easy but filling and tasty vegan breakfast. Double or quadrouple the ingredients to feed more people!
2 vegan sausages (I use Linda McCartney!)
6 cherry tomatoes, sliced in half
1/2 can haricot beans
2 garlic cloves, chopped very finely
handful parsley, chopped very finely
1 tbsp olive oil
1 tsp butter
sweet chilli sauce to serve (optional)
- Heat your oven to Gas Mark 3 (conversions here) and put the sausages and sliced tomatoes on a lined baking tray (tomatoes seed-side down), cook on the top shelf of the oven for 15 minutes.
- Meanwhile, heat the olive oil in a non-stick frying pan and cook the beans for 10 minutes, stirring frequently.
- Add the garlic and parsley and cook for a further 5 minutes, then take off the heat and stir in the butter.
- Serve with the cooked sausages and tomatoes and lashings of sweet chilli sauce if that’s your sort of thing.