Veganuary 2016
Comments 7

The Full English-Ish

Veganuary Vegan Breakfast

One of the things I’m growing to love most about this blog is that it serves as evidence of my improvement in pretty much every life category as time goes by. If you look at the relatively pitiful offering I gave as an example of a vegan cooked breakfast last year, you’ll see that what I’m talking about. Doesn’t the 2016 Cate kill it in the breakfast department in comparison?

Who knows, maybe next year I’ll have developed the actually perfect vegan breakfast. One that truly rivals 2 eggs, 3 bacon and 2 sausages with a side order of delicious delicious fried bread. For now though, lets take a look at this relatively low key, basically healthy, but 100% filling and satisfying, cooked breakfast.

Vegan Cooked Breakfast on Cate in the Kitchen

Cutting potatoes up into tiny cubes and frying them until golden brown has become a more than weekly habit of mine, is that a bad thing? I’m almost certain that it’s frowned upon in some circles. Anyway, you get your crispy fatty salty goodness from those. The baked baby chestnut mushrooms are cute, so that’s why they’re there. The cooked tomatoes are just an essential, as we all know. The kale and lentils make an appearance because I’m taking my protein and iron intake more seriously this year, and of course I invited the famous Linda McCartney vegan sausages along for the ride, because they are an excellent vehicle for ketchup in copious amounts.

The instructions I’m about to give you are not directions in how to correctly and perfectly cook each of these separate components to their full taste potential. Rather a way of creating the smallest amount of dirty dishes possible and using the least amount of brain cells in the process, whilst still ending up with a plate of delicious delicious food.

Serves 2

4 vegan sausages (I use these ones)
2 medium sized potatoes
a little packet of cherry tomatoes
150g baby chestnut mushrooms
a couple of big fistfuls of chopped kale
150g ready to eat beluga lentils (I use these ones)

plenty of salt and pepper and a tonne of ketchup (yes, a literal tonne)

  1. Heat your oven to Gas Mark 5 (conversions here) and line a baking tray with foil or parchment paper.
  2. Get your tomatoes, mushrooms and sausages onto the baking tray. I mentally divided the tray into three to keep things nice and neat, but if you want to just mix them all up in there like a breakfast Picasso of sorts, I’ll be the last person to stop you. Season with salt and pepper, make sure you get a little olive oil on the tomatoes and mushrooms, and bake for 20-25 minutes.
  3. Peel your potatoes, cut them as though you were making chips and then stack those chips and cut again, making 1cm-ish cubes. Fry in about a tbsp olive oil until golden brown and crispy.
  4. Give your kale a little massage if you’re that way inclined (if you know, you know) and cook on a medium heat for around 5 minutes or until beginning to wilt and cook down, then add your lentils until heated through – or longer, I like mine almost crunchy, so I give them extra time.
  5. Once you’re happy with all your goings on on the hob, take the mushrooms, tomatoes and sausages out of the oven and serve everything up.
  6. Don’t stop squirting that ketchup ’til you’ve reached an amount that would make your mother faint.

Delicious, right?Β What would you add to the perfect vegan cooked breakfast? I 100% want to steal all of your ideas. Let me know in the comments section.

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Vegan Full English-Ish on Cate in the Kitchen

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7 Comments

  1. I totally can’t do vegan breakfast without avocado. Probs because I’m an Aussie. Spicy mushrooms, baked beans & avo on toast = heaven.

  2. Yep, definitely killing it! I’ve never really thought about having potato with breakfast, but I guess it’s similar to having hash browns… Perfectly good idea!

  3. Pingback: Perfect Skinny Parsnip Fries | Cate in the Kitchen

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